Crunchy Peanut Coleslaw

A couple of weeks ago Chef Vanessa from Project Bread made a flavorful Asian inspired coleslaw which we wanted to re-share.  It will make the perfect side dish to any meal incorporating asian flavors PLUS it is mayo-less, meaning it can be packed up and survive without refrigeration for summer picnics.  

We made a few adaptations based on what we had in our pantry; the substitutions were in the same flavor profile which we encourage you to try when you’re out of recipe ingredients. Apple cider vinegar was replaced with lime juice (acid) and we used molasses instead of dark brown sugar.  A splash of Sriracha was added for some heat! The dressing was whisked together in a bowl, make sure to incorporate everything together since the peanut butter is thick.  

To save time, we used a bag of cabbage that was pre- shredded, then chopped some pepper and scallions to add in.  The recipe also calls for cucumbers, we just didn’t have any on hand.  Bean sprouts could also make a great addition to this!

Once the salad is all mixed together, add the dressing and mix well.  You may think there isn’t enough dressing, but keep mixing! You want it to lightly coat your cabbage/veggies not drown it.  Dry roasted peanuts make a great topping but keep them separate and top right before serving so they don’t loose their crunch.  Sesame seeds could also make a great topping to experiment with.  

The original recipe is as follows:

Panko Crusted Fish

Fish is a staple in our household; options are unlimited due to fish diversity and prep time is minimal.  In twenty minutes you can make a delicious fish seasoned with just salt and pepper, then fried or baked, and finished with a little lemon squeeze.  Today, we’re using a recipe from Ina Garten which can easily be adapted to many types of fish and uses things you probably have in your pantry. In her 2010, “Barefoot Contessa, How Easy is That?” she shares a simple recipe for panko-crusted salmon which came out moist and flaky with a nice crispy skin.

Preheat oven to 425 degrees.  Mix the topping together; the lemon zest will provide a nice brightness to the fish and smells lovely, while the parsley helps with flavor.  If you don’t have panko, you can use toasted breadcrumbs, but make sure they are finely chopped in a food processor so they can be delicate like the fish.  The olive oil helps to clump the ingredients together, making it easier to spread on top of the fish.

Dry the fish fillets off with some paper towel, a wet skin impedes the crisping process.  With the skin side down, brush the tops with some mustard (or if you want a lighter flavor for a white fish try a little mayo or greek yogurt), sprinkle some S&P then gently press the panko mixture all over the top. (The mixture easily stays thanks to the olive oil and mustard!)  

Heat an oven proof pan with enough vegetable oil to cover the pan.  Try to avoid olive oil in this instance because we want a higher cooking temp which is better suited to vegetable oils.  Once the oil is glistening but not smoking, think a glossy paint, gently place the fillets skin side down into the pan.  You should hear a sizzling right away! (Check out our instagram post on BPMKitchen for a video of the fish entering the pan) Leave the fish, untouched, for 3-4 minutes then transfer the pan into the oven for 5-7 minutes.  Timing really depends on the type of fish and how thick the cut is.  Removed the pan and cover with a lid or tin foil for 5-10 minutes, allowing the fish to rest but also finish cooking in the residual heat.  Serve with some lemon wedges.

Ingredients:

4         salmon fillets (6-8 ounce) , skin on

⅔ cup Panko bread crumbs

2 tbl    Minced fresh parsley

1 tsp   lemon zest

2 tbl    olive oil

2 tbl    mustard (preferably Dijon)

2 tbl    vegetable oil

  Salt & Pepper

  Lemon wedges