Salmon Parmesan Cups Food

PARMESAN SALMON

Steps:

• Combine first 4 ingredients in small bowl, adjusting Worcestershire sauce to taste. (I use the regular Worcestershire sauce but I think the White Wine sauce is simply to look nicer!).
• Mix until smooth.
• Spray baking pan with nonstick spray.
• Place salmon fillets on pan and coat with mayo mixture.
• Bake at 450°F for 12-15 minutes or until fish flakes easily when tested with a fork.

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.

SALMON CUPS WITH CHEESE SAUCE

Steps:

• Preheat oven to 375 degrees and start your water boiling for step 6.
• In a bowl, combine the cornflakes, milk, eggs, butter, onion, garlic salt, pepper, and salmon.
• Divide into 4 equal portions.
• Place four greased 8 ounce custard cups in a 11 X 7 X 2 inch baking dish.
• Fill cups with salmon mixture; gently press down with a spoon until flattened.
• Fill baking dish with boiling water to a depth of 1 inch.
• Bake, uncovered, for 30 minutes or until a meat thermometer reads 160 degrees.
• For cheese sauce: in a medium sized saucepan, melt butter over medium heat.
• Stir in flour until smooth; gradually add the milk.
• Bring to a boil; cook and stir for one minute or until thickened.
• Add cheese, pimentos, salt, garlic, and pepper; cook and stir until cheese is melted.
• Pour over salmon.

PARMESAN BAKED SALMON RECIPE

Steps:

• Heat oven to 400°F.
• Mix mayo, cheese and pepper until blended.
• Place fish in shallow foil-lined pan; drizzle with lemon juice. Cover with mayo mixture; sprinkle with cracker crumbs.
• Bake 12 to 15 min. or until fish flakes easily with fork.

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:

• In a shallow, medium bowl mix Parmesan cheese, Italian seasoned bread crumbs, tarragon and dill.
• In a medium saucepan over medium heat, blend white wine, teriyaki sauce, butter, red onion and garlic. Cook and stir until onions are tender.
• Press one side of each salmon steak into the Parmesan cheese mixture. Place steaks 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.

CRISPY PARMESAN CUPS

Steps:

• Heat a small non stick pan on the stove top over med. heat.
• Place 1 tbs. cheese on a small pile, about the size of a quarter, cook until cheese melts and flip over (this is where you could add a small crack of ground pepper to the cheese if you like), continue cooking until they are light golden brown.
• Place a mini muffin tin upside down on a flat surface.
• Drape cheese over the "molds" of the pan and press down with a second inverted mini muffin tin.
• Let cool and remove from molds.
• You can trim off any excess cheese for a more uniform cup.