In the same oil as you cooked the salmon, quickly fry each wrapped bite until lightly golden brown on each side. Fold all corners in until it forms a closed square-shape.
To season the egg wash and bring out the flavor of the salmon. I added a slice or two of jalapeno, a slice or two of avocado and a square of cooked salmon. A healthier version of crispy fish sticks, using zero oil with the air fryer Seasoned panko breadcrumbs give these fish sticks a crispy exterior and the salmon. The base of your egg wash that holds a generous layer of toasted Panko on the salmon to form the crispy outer breading. Place it on the oiled cutting board and build you rolls. Dip the salmon into the egg mixture, being sure to coat the. Prepare a large shallow bowl with water and add a touch of oil to a clean cutting board so your rolls don’t stick.ĭip one rice roll sheet in cool water for a few seconds and shake off excess water. Retrieve the salmon from the fridge and, using a paper towel, dry off the outside of each fillet. It is a skill to cook salmon to perfection. Then, reduce the temperature to 400F (204C) and cook each side for 10 to 12 minutes, depending on the thickness and thickness of the rice. Prepare ingredients for the rolls by slicing. Place the salmon on a preheating pan and bake for 1 minute at 425F (218C). Line a plate with a paper towel and once the salmon is cooked, place to cool on the paper towel. Pan fry the salmon pieces until golden on each side and cooked through- it took me about 4 minutes as it goes fast! Heat the grapeseed oil in a skillet until hot. Working with one piece at a time, dip salmon in eggs to coat, letting excess. Cut 1 (1½ lb) boneless, skinless salmon fillet into 16 chunks. Pour 3 cups instant mashed potatoes (like Idahoan) into a second wide, shallow dish. Season the salmon filets with olive oil, cayenne, salt and pepper and cube into bite sized pieces. In a wide, shallow dish, whisk together 4 beaten eggs, 1 tsp salt and ¼ tsp pepper until frothy.
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