Mahi-Mahi, & Grouper
Prepare as for salmon except cook 3-4 minutes per side.
Prepare as for salmon except cook 2-4 minutes per side.
Cook in the oven at 425° F 10 minutes per side. Omit the panko, flour, and egg.
Boil 10 minutes in water/broth then season, flour, egg, and panko as for salmon and sear 2 minutes per side over medium-high.
Prepare Your Ingredients
Wash and dry your produce and rinse the chickpeas.
Medium dice the tomato and the cucumber (peel cucumber if desired, and use less if large).
Slice the lettuce into thin strips.
Place the above veggies and the onion in a salad bowl.
Remove the corn from the cob by standing it vertically in a bowl and using a small knife to cut down.
Make the Vinaigrette & Salad
Heat 1 tsp. olive oil in a medium pan over medium-high heat.
Saute the corn until tender; 3-4 minutes, and season with salt and pepper.
In a small bowl, mix together the vinegar, juice of ¼ lemon, and salt and pepper to taste.
Add the chickpeas, corn, and the vinaigrette you just made, to the salad bowl with the veggies. Toss everything together and place in the refrigerator.
Prep the Salmon
In a medium bowl, beat 1 egg.
Spread the panko out on a large flat dish.
Pat salmon dry and season both sides with ground ginger, salt, and pepper.
Lightly coat the salmon with flour on all sides.
Shake off excess flour, dip in the egg, and finish with the panko, covering it evenly to finish the crust.
Cook the Salmon
Wipe out the pan you cooked the corn in.
Heat 1-2 Tbsp. olive oil (enough to cover pan bottom) over medium heat until hot.
Place the salmon in the pan and cook 2-4 minutes or until golden brown (add oil if needed).
Flip the salmon, add ½ Tbsp. olive oil, and cook another 2-3 minutes.
Divide the salad between your plates serving it in the middle of each dish.
Place a salmon fillet over the salad. Enjoy!