Monday, August 20, 2012

Parmesan Crusted Salmon

I am a very un-adventurous eater, but I'm trying to remedy the situation by being an adventurous chef. Even though I am pretty anti-seafood, I loved this salmon.

1/2 cup Parmesan cheese
1 cup Italian seasoned bread crumbs
1 teaspoon dried tarragon
1 teaspoon dill weed
1 cup white wine
1/4 cup soy sauce
1 tablespoon melted butter
1/4 cup chopped red onion
1 tablespoon minced garlic
2 pounds salmon fillets

1. In a shallow bowl mix Parmesan cheese, Italian seasoned bread crumbs, tarragon and dill.

2. In a medium saucepan over medium heat, blend white wine, soy sauce, butter, red onion and garlic. Cook and stir until onions are tender.

3. Press one side of each salmon fillet (the side without scales apparently) into the Parmesan cheese mixture. Place fillets crust side up in saucepan with white wine mixture. Cook over medium high heat until most of the liquid is reduced, 10 to 15 minutes, then flip with a spatula. Continue cooking until crust is golden brown and fish is easily flaked with a fork.

The fish was amazing with a dill/ mustard dip. I dumped some mayo, dijon mustard, dill weed, lemon juice, salt, and pepper into a bowl and mixed it up. Voila!

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