Parmesanencrustedsalmonfillet Recipes

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!

LEMON- AND PARMESAN-CRUSTED SALMON

Steps:

• 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.

PANKO PARMESAN SALMON

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking pan.
• Place salmon fillets into the baking pan and sprinkle evenly with lemon juice. Season with salt and pepper.
• Combine panko, Parmesan cheese, olive oil, Italian seasoning, and garlic powder in a bowl. Sprinkle mixture evenly over the salmon.
• Bake in the preheated oven until topping is lightly browned and salmon flakes easily with a fork, 15 to 20 minutes.

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.

PARMESAN ENCRUSTED SALMON FILLET

Steps:

• Preheat your oven to 375 degrees Fahrenheit.
• Place the salmon fillet on a small baking sheet. Season the fillet with the Italian seasoning, garlic, and salt.
• Grate the Parmesan cheese directly onto the salmon until there is a good, thick layer on top. This is usually about 1/2 cup.
• Put the baking sheet in the oven for 10-20 minutes, until the salmon fillet is fully cooked. The Parmesan cheese on the top should harden into a crispy layer.
• Allow a moment to cool, then serve and enjoy.

PARMESAN CRUSTED SALMON RECIPE

Steps:

• Preheat oven to 375 degrees.
• Mix together 2 Tablespoons of melted butter and lemon juice.
• Place salmon fillets (skin side down) on a greased baking sheet.
• Brush butter and lemon juice over the top
• In a small bowl mix together bread crumbs, Parmesan cheese, lemon zest from entire lemon peel, 1 Tablespoon butter, and dill.
• Press the bread crumb mixture over the salmon.
• Bake for 15-20 minutes, or until the salmon flakes easily with a fork. Serve warm.

PARMALET (CRISP PARMESAN OMELET)

Steps:

• Crack eggs into a mixing bowl. Add 1/4 teaspoon water. Whisk together until just beaten (do not overmix).
• Drizzle olive oil into 8-inch nonstick skillet. Brush evenly over the bottom of the pan. Evenly grate cheese into the skillet approximately 1/2-inch deep (or just shy of 1 ounce).
• Place pan over medium-high heat. Cheese will slowly start to melt. When cheese starts to bubble and turn golden brown, about 4 minutes, pour eggs evenly over cheese. Reduce heat to low. Sprinkle with salt, pepper, and cayenne. Cover and let eggs cook on low until they are set, checking after the first 30 seconds. For 2 eggs, this should take about 1 minute, total cooking time. Remove pan from heat. Carefully use a spatula to fold "parmalet" in half. Transfer to serving plate.