Since I first began blogging about food, I have enjoyed following one blogger named Alyssa over at Constructive Deconstruction. Many of her posts are deconstructed dishes recreated in the most amazing ways. I was constantly in awe of her ideas and got inspiration from her from day to day. I always tried to think of ways that I could deconstruct something, but it just never really clicked in my head; until this. I am sure I am not the first to think of this because this is such a simple deconstruction, but I am excited about it because I have never really been good at them.
This recipe a like a deconstructed salmon lox everything bagel. Instead of the bagel, I used panko and the everything bagel seasonings to coat a filet of salmon. In order to really get the mix to stick, I coated the salmon in a cream cheese spread. I realized after eating the dish that I am not a huge fan of everything bagel seeds haha, but besides that the flavors were delicious. You almost feel like you are eating a salmon lox everything bagel, but with extra fish which makes it less dry than a bagel.
- 4 skinless salmon filets
- 1 (8 oz) package fat-free cream cheese
- ¼ cup low-fat sour cream
- ¼ cup green onions (minced)
- ½ cup panko (Japanese bread crumbs)
- 2 tbsp sesame seeds
- 2 tbsp poppy seeds
- 3 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp black pepper
- ½ tbsp salt
- Preheat the oven to 400F.
- Whisk together the cream cheese, sour cream and green onions until smooth.
- Layer each fish filet with a good amount of the cream cheese mixture until completely covered on all sides.
- Combine all remaining ingredients, except for cooking oil, and coat each filet with a thick layer of seasoning.
- Heat oil in a large skillet over medium-high heat, sear each side of the filets until golden brown (about 1-2 minutes per side).
- Place each filet on a foil lined baking sheet and bake at 400F until cooked through (about 8-10 minutes).