Spicy Salmon Schnitzel + Toasted Pumpkin Seed Pesto + Crispy Kale Salad
Ingredients
Toasted Pumpkin Seed Pesto:
- 1/4 cup olive oil extra virgin
- 3 tbsp water
- 1/3 cup pumpkin seeds roasted, salted
- 1 cilantro bunch washed, firmly packed
- 1 tsp ground coriander
- 1 tbsp chopped garlic
- 1/2 tsp red pepper flakes
- 2 tsp lemon juice
Spicy Salmon Schnitzel:
- 2 egg whites
- 3 tbsp mustard dijon
- 1 tbsp dill chopped
- 2 tsp tarragon
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- 1 cup whole wheat panko bread crumbs
- 3 tbsp olive oil
- 2 salmon fillets wild caught
Crispy Kale Salad:
- 1 bunch tuscan kale washed, torn
- 1/4 cup olive oil
- 2 tsp chopped garlic
- 3 tbsp lemon juice
- 1 tbsp favorite hot sauce I use Yellowbird brand
- handful of grape tomatoes washed
- 1/4 cup parmesan reggiano
- 1/4 cup whole wheat panko bread crumbs toasted
- 1 tsp Maldon salt to taste
Instructions
Toasted Pumpkin Seed Pesto:
- Add the toasted pumpkin seeds, cilantro, coriander, garlic and red pepper flakes to a blender or food processor, pulse until coarsely chopped. Slowly add lemon juice, olive oil and water and blend until creamy and smooth. Set aside.
Crispy Kale Salad:
- Set oven to 375 degreesLine a small cookie sheet with parchment paperSpread the panko breadcrumbs onto the cookie sheet and toast for 10 minutes or until there is a nutty fragrance when you open the oven. Let cool.Mix the olive oil, lemon juice, garlic and hot sauce in a small bowl. Season with black pepper and Maldon salt.Massage the mixture into the kale and refrigerate until ready to serve. Right before serving, toss with toasted panko bread crumbs and reggiano. Top with tomatoes and Maldon salt.
Spicy Salmon Schnitzel:
- Whisk the eggs whites, mustard, tarragon, dill, red pepper flakes and garlic powder in a shallow bowl. Add the panko breadcrumbs to another shallow bowl and season with Maldon salt and black pepper. Dip each salmon fillet in the egg white mixture, then dip in the panko breadcrumbs. Make sure to press the crumbs onto the salmon until fully coated. Add the olive oil to a pan over medium heat. When the oil is heated, add the salmon fillets and cook for about 2 minutes each side. They should be crisp and golden. Top each salmon with a generous spoonful of pesto. Sprinkle with extra pumpkin seeds. Serve alongside the crispy kale salad. Pairs well with a glass of white wine!
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