Salmon Piccata

0 Spicy Herb Crumble: Add your panko, chili oil and a pinch of salt to a pan. Cook until golden on medium heat. About 3-5 minutes. Remove and wipe out the pan.
1 Piccata Sauce: First you need to brunoise (finely dice) your shallots. Then to your wiped out pan, add 1 tablespoon butter and let melt a little. Then add your shallots, lemon zest and garlic. Let the shallots and garlic get translucent, about 3-4 minutes on medium, making sure they don’t burn. Add miso and mix well. Add capers, caper brine and wine. Reduce by half on medium heat.
2 Salmon: Preheat another pan for 2-3 minutes on medium-high. Dry your salmon very well and season with salt and pepper to taste.
3 Add your olive oil or clarified butter to the pan and give your salmon a nice hard sear for 3 minutes on medium-high. Carefully flip and cook 1 minute for medium-rare. Add a minute or two longer if you liked it cooked more.
4 Back to the Piccata Sauce: Add the juice of ½ a lemon to your sauce. Cook for 1 minute. Turn off the heat and 4 tablespoons butter and emulsify.
5 Add the chives and parsley to the panko.
6 Top the salmon with the piccata sauce and then the panko. Enjoy!