Ingredients

INGREDIENTS
40g butter, chilled, chopped
2 small garlic cloves, crushed
2 teaspoons finely chopped fresh chives
2 teaspoons finely chopped fresh continental parsley leaves
4 (about 180g each) skinless, boneless salmon fillets
40g (1/4 cup) plain flour
2 eggs, lightly whisked
115g (1 1/4 cups) panko breadcrumbs
Vegetable oil, to shallow-fry
Lemon wedges, to serve
Salad leaves, to serve

Method

METHOD

Place the butter on a chopping board and mash with a fork. Add the garlic, chives and parsley and mash to combine. Shape the butter into a log about 6cm long and 3cm thick. Wrap in plastic wrap. Place in the fridge for 2 hours or until very firm.

Use a small knife to cut a deep pocket, about 5cm long and 4cm deep, into the side of the thickest part of each salmon fillet. Take care not to cut all the way through.

Cut the butter into 8 slices. Press 2 slices into the pocket of each salmon fillet. Gently press the opening to close.

Place the flour in a shallow dish. Place the eggs in a separate shallow dish. Place the panko on a plate. Dip the fillets in the flour, shaking off excess. Dip in egg then in the breadcrumbs, pressing gently to coat. Make sure the side with the cut is well coated. Repeat with remaining salmon fillets.

Pour enough oil into a medium non-stick frying pan to come 5cm up the side of the pan. Cook the salmon, top side down, for 2 1/2 minutes or until golden brown. Turn and cook for a further 2 1/2 minutes or until golden. Cook both sides for 1 minute. Transfer to a plate lined with paper towel to drain.

Serve the salmon with lemon wedges and salad.