Lemon and Parmesan Crusted Salmon

Prep: 10 min    Total: 35 min     4 servings

1 salmon fillet (1 1/4 lb.) or you could do individual salmon fillets

2 tbsp. butter, melted

1/4 tsp. salt

3/4 c. medium- to firm- textured bread crumbs (I just used the bread crumbs I had and it was fine, if you are doing homemade it says about 1 slice of bread)

1/4 c. grated parmesan cheese

2 medium green onions, thinly sliced (about 2 tbsp.)

2 tsp. grated lemon peel

1/4 tsp. dried thyme leaves

 1. Heat oven to 375 degrees F. Spray shallow baking pan with cooking spray. Pat salmon dry with paper towels. Place salmon, skin side down, in pan. Brush with 1 tbsp. of the butter. Sprinkle with salt.

2. In small bowl, mix bread crumbs, cheese, onions, lemon peel and thyme. Stir in remaining 1 tbsp. butter. Press bread crumb mixture evenly on salmon. 

3. Bake uncovered 15 to 25 minutes or until fish flakes easily with fork (this took us much longer than 25 minutes, probably more like 35.. but our oven is kind of weird and our fillet was very thick.. so maybe get a thinner filet. We ended up having to cut it into individual filets and then it cooked faster, so next time I might just get individual filets about 6 oz. or so each and do it.) Serve immediately. 

1 serving: 290 calories, 16g fat, 6g saturated fat, 0g transfat, 115 mg cholesterol, 420 mg sodium

I really loved this and so did Kyle! It is one of the best salmon recipes I've made. It is from the Betty Crocker cookbook. I served it with red potates and butter (just as the cookbook recommended) and steamed broccoli and french bread. It was delicious and filling and we ate it for dinner and lunch the next day too. If you are a little unsure about salmon, this is probably a good recipe to get you started.

Fancypants Salmon

Fancypants Salmon

Serves: 4 (actually more because pretty much only a man or a REALLY hungry woman can eat one entire thing)

• 2 tablespoons EVOO
• 4 skinless salmon fillets (Have your fishmonger...hehe... do this for you)
• salt and pepper
• 1/2 pound button mushrooms
• 1 or 2 small leeks, halved lengthwise, thinly sliced into half-moons on an angle, cleaned and dried
• 1 tablespoon Dijon mustard
• 3/4 cup heavy cream
• 2 tablespoons chopped fresh tarragon leaves (If I were to make this again I would probably leave this out)
• 1 sheet frozen puff pastry doug, 11″ x 17″, or 2 smaller sheets, defrosted
• all-purpose flour
• 1 egg, lightly beaten with a splash of water

Preheat the oven to 400. Place a large skillet over medium-high heat with 1 tablespoon of the olive oil. Season the fish with salt and pepper and sear for a minute on each side. Remove the fish and reserve.

Add the remaining olive oil to the skillet. Add the mushrooms and brown for 5 to 6 minutes, then add the leeks and cook until they are softened, 2 to 3 minutes more. Season the mushrooms with salt and pepper, then add the mustard, cream and tarragon to the skillet. Bring to a bubble, reduce the heat to medium, and simmer until thickened, 3 minutes. Remove from heat and let cool.

Roll out the puff pastry with a little flour on a large work area. Quarter a large sheet or halve two smaller sheets. Line a baking sheet with parchment paper and arranage the rectangles of dough on it. Divide the mushroom cream sauce among the rectangles of dough, making a small pile in the middle of each. Place a piece of seared fish on top of the sauce and fold the edges of the dough up around the fillet. Trim the excess dough. Use the egg wash to secure the seam, then place the fish seam-side down on the lined baking sheet. Cut a few slits in the top of each pastry parcel. Brush them with the egg wash and transfer to the oven. Bake until the pastry is puffed and golden, about 15 to 20 minutes. Serve immediately.

This is probably my favorite recipe I've made since we've been married. Elaina, sorry I know you can't have it yet because of the cream, but really try it one you can! IT IS SOOOOO GOOD! I don't really like the tarragon because it tastes a little like black licorice. It was still good with it but I want to try it without.