Prep time: 20 minutes
Cooking time: 10 minutes
- King salmon fillet, skin on, pin bone off (8 ounces)
- Pacific oysters, medium, shucked (2 each)
- Canola oil (¼ cup)
- Extra virgin olive oil (2 teaspoons)
- Whole milk (¼ cup)
- Whole eggs (2 each)
- Flour all-purpose (¼ cup)
- Panko bread crumb (¼ cup)
- Black pepper (1 teaspoon)
- Kosher salt (1&1/2 teaspoons)
- Unsalted butter square (3 ounces)
- Lemon juice ( 2 tablespoons)
- Chopped garlic (3 tablespoons)
- Chopped parsley (2 tablespoons)
- Black pepper (½ teaspoon)
- Kosher salt (½ teaspoon)
In a small bowl, crack the eggs into the milk, whip for two minutes and put aside. Put flour on a plate, add ½ teaspoon of salt and black ground pepper, mix well and put aside. In a small bowl, mix the bread crumbs and oregano together. Take the shucked oysters, rub them in the flour mixture, dip them in the egg batter and then completely cover them with the bread crumbs. Place them in the refrigerator.
Preheat the skillet to a medium high heat. Season the salmon fillet with black pepper and salt on both sides. Add olive oil to the skillet. Cover the salmon while grilling. Grill for 5 minutes, then flip to the other side for 5 more minutes. Remove the salmon to a plate. Preheat another skillet to a high heat, add canola oil, check the oil for heat, add the oysters and let them pan fry until golden brown, about two minutes. Flip to the other side and grill for two more minutes, then remove to a plate.
Preheat skillet to a medium heat, add white wine and garlic, and let it broil for two minutes. Add butter, reduce the heat to low heat, add lemon juice, parsley, salt and black pepper. Let it slowly reduce until the sauce thickens. Turn off the heat.
Place the salmon over steamed rice or mixed greens. Add oysters and then spoon the scampi sauce over the salmon and oysters.