I love going to the brewery especially Karl Strauss to try out their seasonal beers. However, all the good options there are either full of carbs or really greasy. Definitely not my cup of tea. On my last visit, I discovered a very healthy and tasty dish that they now have. The ginger crusted salmon with steamed veggies. I request that the miso ginger sauce that comes with it to be on the side because I feel the restaurants adds a little too much to my liking. However, I feel like the salmon is not fully sautéed in the sauce if it’s on the side. Therefore, by recreating this dish at home, I’m able to control the sweetness and the amount of sauce that goes into this amazing tasting, yet healthy dish.
- 2 wild-caught salmon filets (with skin)
- 1 cup panko crumb breading (can be found at Whole Foods or any Asian grocery stores)
- 1 tbsp grated fresh ginger
- 1 tsp lemon zest
- 1 tsp black pepper
- Pinch of Kosher salt
- Organic virgin olive oil
- Optional: organic green string beans, broccolini, and avocado
- Add the grated ginger, lemon zest and black pepper to the panko breading and mix well. Let it sit while you prepare the other ingredients.
- Preheat the oven to 430F.
- Sprinkle some olive oil on a baking sheet.
- Take the salmon filets with skin and season with a pinch of salt for taste.
- Put the salmon on the baking sheet, roll the salmon around so it is layered in the oil.
- Lay a thick layer of the gingered panko on top of the salmon so it is fully cover and you cannot see the skin.
- Bake the salmon in the oven for 12 – 15 minutes or until medium-done.
- Serve with a steamed vegetables and top with a slice of fresh avocado.