40g butter, chilled, chopped
2 small garlic cloves, crushed
2 t finely chopped fresh chives
2 t finely chopped parsley
1 t finely grated lemon zest
4 x 180g pinboned portions (skin removed)
¼ C plain flour
2 eggs, lightly whisked
1 ½ C panko breadcrumbs
Vegetable oil, to shallow-fry
Lemon wedges, to serve
- Place the butter on a chopping board and mash with a fork. Add the garlic, chives, parsley, and zest and mash to combine. Shape the butter into a log about 6cm long and 3cm thick. Wrap in plastic wrap. Place in the fridge for 2 hours or until very firm.
- Use a small knife to cut a deep pocket, about 5cm long and 4cm deep, into the side of the thickest part of each salmon portion. Take care not to cut all the way through.
- Cut the butter into 8 slices. Press 2 slices into the pocket of each salmon portion. Gently press the opening to close.
- Place the flour in a shallow dish and season with salt and pepper. Place the eggs in a separate shallow dish. Place the panko on a plate and season with salt and pepper. Dip the portions in the flour, shaking off excess, then dip in egg then in the breadcrumbs, pressing gently to coat. Make sure the side with the cut is well coated. Repeat with remaining salmon portions.
- Pour enough oil into a medium non-stick frying pan to come 5cm up the side of the pan. Cook the salmon, top side down, for 2 1/2 minutes or until golden brown. Turn and cook for a further 2 1/2 minutes or until golden. Cook both sides for an extra minute. Transfer to a plate lined with paper towel to drain.
- Serve the kievs with lemon wedges and salad.
Recipe adapted from taste.com.au
To order salmon for this dish, click here!