Wasabi Salmon with Lemon Sauce

Panko breadcrumbs are available at most supermarkets or toasted fresh breadcrumbs can be used.

Lemon Sauce

¼ tsp	Salt
1 clove	Garlic
¼ tsp	Wasabi paste
3 Tbsp	Olive oil, light
3 Tbsp	Lemon juice
2 Tbsp	Water, hot

Salmon

1	Egg, small, beaten
1 tsp	Wasabi paste
250 g	Salmon, loins (Main)
2 tsp	Rice bran oil
1 cup	Panko breadcrumbs

Directions

1. To prepare sauce, use the flat surface of a knife blade and crush garlic and salt to a paste on a chopping board.
2. Combine with the wasabi, olive oil and lemon juice in a small bowl then whisk in the hot water until it emulsifies.
3. To prepare salmon, combine egg and the wasabi. Dip the salmon into the egg mixture then into the breadcrumbs.
4. Refrigerate for 30 minutes to allow coating to set.
5. Heat the oil in a non-stick pan then saute the salmon for 2-3 minutes each side, until golden and cooked.
6. To serve, drizzle a little sauce on the plate beside the fish.