Panko Crusted Salmon and Corn Chickpea Salad Recipe

Name: Panko Crusted Salmon and Corn Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white balsamic vinegar; 1 lemon, juiced; Salt and pepper; 1 cup chickpeas, well rinsed in cool water and drained; 1 cup corn kernel, fresh roasted or canned; 1 cup diced tomatoes; 1/2 cup diced English cucumber; 1/2 cup shredded romaine tops; 1 red onion, julienne; Six 4- to 5-ounce salmon portions, skin off; 1 1/2 teaspoons salt; 1 teaspoon white pepper; 1/2 teaspoon ground ginger; Flour, for coating; 3 eggs, beaten; 1 1/2 cups panko; 2 tablespoons grapeseed oil; 1 tablespoon chopped fresh parsley

Servings: persons

1/2 cup white balsamic vinegar
1 lemon, juiced
Salt and pepper
1 cup chickpeas, well rinsed in cool water and drained
1 cup corn kernel, fresh roasted or canned
1 cup diced tomatoes
1/2 cup diced English cucumber
1/2 cup shredded romaine tops
1 red onion, julienne
Six 4- to 5-ounce salmon portions, skin off
1 1/2 teaspoons salt
1 teaspoon white pepper
1/2 teaspoon ground ginger
Flour, for coating
3 eggs, beaten
1 1/2 cups panko
2 tablespoons grapeseed oil
1 tablespoon chopped fresh parsley

1
For the salad: In a large bowl, mix together the vinegar, lemon juice and some salt and pepper with a whisk.
2
Add the chickpeas, corn, tomatoes, cucumber, lettuce and onions.
3
Toss with a spoon to coat ingredients.
4
Hold in the refrigerator until the salmon is prepared.
5
For the salmon: Sprinkle the salmon portions with the salt, white pepper and ginger.
6
Dip the presentation side of the salmon in some flour, and shake off the excess.
7
Then dip the same side of salmon in the egg wash. After the egg wash, dip the salmon in panko to finish the crust.
8
In a saute pan over medium-high heat, warm the oil for 1 minute.
9
Once the oil is warm, place the breaded side down in the pan and cook until golden brown, 3 minutes.
10
Once browned, flip and finish, 3 to 4 minutes.
11
Then remove, sprinkle with parsley and serve.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup white balsamic vinegar, 1 lemon, juiced, Salt and pepper, 1 cup chickpeas, well rinsed in cool water and drained, and more.

Yes, Panko Crusted Salmon and Corn Chickpea Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Panko Crusted Salmon and Corn Chickpea Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions