Parmesan Crusted Salmon Recipe By Tasty Food

BAKED PARMESAN CRUSTED SALMON WITH LEMON CREAM SAUCE

Steps:

• Take salmon out of the fridge to bring to room temperature.
• Preheat oven to 200°C / 390°F (180°C fan).
• Spread panko on baking tray, spray generously with oil then bake for 3 to 5 minutes until light golden brown. (Note 6) Scrape into bowl immediately.
• Add butter and stir, then add remaining Parmesan Crumb ingredients.
• Line same tray with foil. Place salmon on foil.
• Spread Dijon on salmon using a butter knife. Just a thin coating - like buttering toast.
• Sprinkle Crumb all over.
• Bake for 20 minutes for just cooked juicy perfection, or to taste. (Note 7)
• Remove from oven. Loosen salmon from foil using egg flip or butter knife - skin will hopefully be stuck to foil.
• Plate watercress on serving platter.
• Use foil to lift salmon onto watercress on serving plate, then slide out the foil from under it (see video under recipe). Serve with Lemon Cream Sauce and lemon wedges on the side.

PARMESAN CRUSTED SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a medium bowl, mix the parmesan crust ingredients.
• In a separate bowl, whisk egg. Dredge the salmon in the egg, then parmesan.
• Lay the salmon on a baking sheet. Lay asparagus beside the salmon. Drizzle with olive oil, then season with salt and pepper.
• Bake for 10-12 minutes.
• Enjoy!

PARMESAN CRUSTED SALMON

Steps:

• Preheat oven to 375*.
• Cut fillet into 4 pieces.
• Rinse and pat dry.
• Grease baking sheet. (I cover with foil and use a little olive oil. It makes clean up a breeze!).
• Lay fillet pieces on prepared sheet, skin down.
• Combine all remaining ingredients and mix well.
• Slather entire mixture on top of fillet pieces.
• Bake in preheated 375* oven for 15 minutes or until done. This depends on thickness.
• Serve with your favorite sides!
• Note: Since there are only 2 of us, I prepare this in my toaster oven. It works great!

PARMESAN CRUSTED SALMON

Steps:

• Lightly season the salmon with salt and pepper. Generously coat 1side of the salmon with the finely grated Parmesan. In a non-stick saute pan, add approximately 3 tablespoons vegetable oil and place over high heat. When the oil is hot, carefully place the salmon in the pan cheese side down. Turn temperature down to medium heat and allow the salmon to cook about 4 minutes before flipping over. The idea is to form a nice crispy, lightly brown crust. Turn salmon and allow to cook another 3 or 4 minutes. Remove from pan and set aside in a warm place until plating.
• Sun-Dried Tomato Pesto Paste:
• In a blender or food processor, add the sun-dried tomatoes along with their oil, the garlic cloves, and 1/4 cup of extra-virgin olive oil. Process the mixture on high speed approximately 1 minute until almost smooth. The mixture should be slightly chunky. Season with salt and pepper, to taste.
• Basil Pesto
• In a blender or food processor, place the extra-virgin olive oil and garlic clove. Process until smooth. Add the basil leaves, and process for about 1 minute until mixture is relatively smooth. Add the Parmesan and process again until fully incorporated. Season the pesto with salt and pepper, to taste.
• To plate:
• Place a small mound of mash potatoes in the center of the plate. Place the asparagus on top of the mashed potatoes at an angle. Then put the salmon nicely on the plate, overlapping the asparagus. Drizzle the plate with both pestos and garnish the plate with the Parmesan crisp by securing it in the bed of mashed potatoes.
• Preheat the oven to 350 degrees F.
• Heavily grease a cookie sheet (parchment paper is optional, but if using parchment, make sure it is heavily greased). In a 5-inch diameter circle, sprinkle the coarsely grated Parmesan. Make sure there is just enough to fill the circle, don't over do it! Place in oven and bake for approximately 8 minutes, or until golden brown. Remove from oven and allow to cool before lifting from cookie sheet. Be extremely gentle with them they are very brittle when cool.
• Cut off about 2 inches of the ends of the asparagus, as they tend to be very coarse and tough. Blanch asparagus in boiling, well-salted water until tender. Shock them in ice water to keep them from cooking any further and hold them until you are ready to plate. Right before plating, in a saute pan over a low flame, melt the butter with the asparagus. Once the asparagus are hot, season with salt and white pepper.
• Place the potatoes in cold, salted water over high heat. Cook thoroughly and strain. In a separate pot, heat heavy cream and butter. Using a potato masher, mash potatoes. Slowly incorporate the cream and butter mixture. Season with salt and white pepper, to taste.

ALMOND-CRUSTED PARMESAN SALMON RECIPE BY TASTY

Steps:

• Mix breading ingredients together in large bowl. Set aside.
• *NOTE: You can crush almonds by pulsing them in a food processor or high-speed blender, or by carefully cutting almonds with a sharp knife.
• Whisk egg in a separate bowl.
• Dredge the salmon in the egg, then the breading mixture.
• Heat olive oil in a skillet on medium heat.
• Once the pan is ready, add the salmon and let cook on one side for 3-4 minutes until golden brown. Flip and cook for an additional 2-3 minutes on the other side.
• Serve salmon with a side of your favorite veggies. We used asparagus.
• Enjoy!

ONE-PAN WATERCRESS-STUFFED SALMON WITH PARMESAN NEW POTATOES

Steps:

• Heat the oven to 230C/210C fan/gas 8 and line a large, shallow roasting tin with baking parchment. Tip the potatoes into a large bowl and drizzle with the olive oil, then toss well to coat. Sprinkle over the parmesan, thyme and seasoning, then toss again to cover. Tip the potatoes into the tin and spread out in an even layer. Roast for 40 mins, turning after 30 mins, until golden and just cooked through.
• Meanwhile, roughly chop the watercress and tip into a food processor or mini chopper along with the soft cheese, lemon zest and juice, the Dijon mustard or horseradish sauce and plenty of seasoning. Blitz until you have a thick, bright green sauce. Scrape into a bowl and set aside. Will keep covered in the fridge for up to a day.
• Lay the salmon out on a board, skin-side down. With your hand positioned flat on top of the fillet, carefully use a long, sharp knife to slice into it from the side, being careful not to cut straight through. Open the fillet out like a book, then spread over half the sauce to cover the surface completely. Close the fillet again to enclose the sauce. Set aside until the potatoes are ready.
• After 40 mins, toss the potatoes again and push them to the sides of the tin, leaving space in the middle for the salmon. Nestle the salmon into the middle of the potatoes, skin-side down. Drizzle with the olive oil and roast for 15-20 mins until the salmon is just cooked through. Serve straight from the tray with a few sprigs of fresh watercress scattered over and the remaining watercress sauce on the side for drizzling.

BAKED PARMESAN CRUSTED SALMON

Steps:

• Preheat oven to 400 degrees.
• Combine mayo, cheese, and red pepper; set aside. note: I often add a bit more red pepper after a small taste test.
• Lay salmon fillets on a foil-lined baking pan. Squeeze fresh lemon juice over each fillet.
• Spread each fillet evenly with mayo mixture. Cover mayo with cracker crumbs.
• Bake 12 to 15 minutes or until salmon flakes easily with a fork.