Crispy Breaded Salmon With Pesto Drizzle

Crispy on the outside, soft and flaky on the inside, and drizzled with pesto, this dish is true oneg Yom Tov. Although frying can be a hassle, I guarantee you it’s worth the mess; the crispiness that frying provides cannot be replicated in the oven.

Directions

Prepare the Crispy Breaded Salmon with Pesto Drizzle

1. In a large bowl, combine oil, mustard, honey, soy sauce, and garlic. Mix well.

2. Add salmon fillets and allow to marinate for 30 minutes.

3. In a shallow bowl, combine panko crumbs and garlic powder. Fully coat the salmon slices in the panko mixture.

4. In a large, deep frying pan over medium heat, heat half a cup oil. Place salmon flesh-side down in the pan and fry for about five minutes per side, until fish is flaky. (Depending on the thickness of your fish, it can take a bit longer or shorter, so keep checking.)

5. Remove from oil and drain on a cooling rack.

6. In a small bowl, mix all pesto ingredients until well combined and slightly runny. (After refrigerating, you may need to add a bit of oil to achieve the right consistency.)

7. Drizzle over fish.

Tips:

If you want to bake the fish, preheat oven to 400 degrees Fahrenheit, line a baking sheet with Gefen Parchment Paper, and pour three tablespoons oil onto the pan. Place the fish skin-side down on the pan and spray the tops of the fish with baking spray. Bake for 20 minutes.