Crisp Salmon with the Kitten’s Parsley & Lemony Potato “Chips”

Japan isn’t really known for its wide open spaces, and our balcony is no exception. Nonetheless, it’s our only place to enjoy the fresh (?) city air. So we recently cleaned out the junk that was being stored there by the last tenants, bought some planters, and plated some herbs — basil, parsley, and sage — as well as some other pretty flowering plants. Now our little balcony is much more welcoming and a good place to enjoy a beer on a warm evening (what’s left of them in October, that is — warm evenings, not beer)

Unfortunately (and for no apparent reason), the location of the parsley plant is Arius’ favorite place to curl up and take a nap. I’ve managed to salvage most of the leaves, but I think it’s been sit on one too many times. He hasn’t touched the basil though. It’s grown about a foot in a week!

Crisp Salmon

(adapted from Cooking Light):

2 salmon fillets, about 1 inch thick
1/3 cup panko breadcrumbs
1/2 tsp. instant minced onion
(I used garlic powder instead)
1/2 tsp. dried oregano
1/4 tsp. paprika
1/4 tsp. pepper
1/4 tsp. salt
2 tsp. olive oil
fresh parsley, stolen from the cat, washed, and chopped for garnish

  • Combine panko, garlic powder, oregano, paprika, and pepper in a shallow bowl (I didn’t measure the spices; just did a few shakes of each).
  • Sprinkle salmon fillets with salt, then dredge in panko mixture.
  • Heat olive oil in a nonstick skillet over medium-high heat. Add salmon to pan and fry until outside is light brown and crispy, and inside is done (a few minutes per side).
  • Garnish with fresh parsley and a squeeze of lemon.

Lemony Potato “Chips”

2 medium potatoes, cut into slices
olive oil to coat bottom of pan
1 small clove of garlic, chopped
salt & pepper

fresh lemon juice

  • Heat the olive oil in a skillet. Add the garlic and sauté until just starting to turn golden. Remove from pan and set aside.
  • Add the sliced potatoes (in a single layer, in 2 batches if necessary), and fry until potatoes are soft on the inside and crispy on the outside, turning once

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