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Salmon with Lemon and Parmesan Crust
Now you can make crusted salmon that tastes like it's from a fine seafood restaurant... A bread with a medium texture instead of a soft texture works best for this recipe so the topping bakes up crunchy. It's also best to serve the fish as soon as it comes out of the oven
Ingredients
1 salmon fillet, 1 1/4 pounds
2 tablespoons butter or margarine, melted
1/4 teaspoon salt
3/4 cup fresh white bread crumbs, 1 slice
1/4 cup grated Parmesan cheese
2 tablespoons thinly sliced green onions
2 teaspoons grated lemon peel
1/4 teaspoon dried thyme leaves
Method
- Heat oven to 375?F. Spray shallow baking pan with cooking spray. Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tablespoon of the butter. Sprinkle with salt.
- Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon.
- Bake uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately.
- How to Crust Salmon: Pat salmon dry with paper towel. Press bread crumb mixture evenly on salmon. A bread with a medium texture instead of a soft texture works best for this recipe so the topping bakes up crunchy. It's also best to serve the fish as soon as it comes out of the oven
Reviews
Bridie said on 10 Nov 2006
The parmesan crust was absolutely amazing! The only thing I recommend is marinating your salmon ahead of time, to give it more flavor. I suggest using a very simple marinade of white wine and minced garlic.
Or try these:
- Smoked Salmon And Cucumber Sushi Rolls
- Lemon Garlic Greens
- Shrimp With Lemon Butter
- Steamed Salmon with Lemon Pepper
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