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Goldee - Posted February 15, 2004 12:04 PM
Parmesan Crusted Salmon
½ tsp. seasoned salt
1 tbsp. flour
1½ lbs. salmon (skin removed)
2 tbsp. mayonnaise, divided
½ c. shredded Parmesan cheese
Combine seasoned salt and flour in zip-top bag. Cut salmon into 4 portions, if needed. Place in bag, seal tightly and shake to coat. Preheat large saute pan on medium 2-3 minutes. Place fish on cutting board. Divide 1 tbsp. mayonnaise between 4 portions, spreading to coat. Sprinkle ¼ c. cheese over mayonnaise and press lightly until cheese sticks. Place salmon in pan, cheese side down. Lightly coat fish with remaining mayonnaise and cheese, pressing lightly until cheese sticks. Wash hands. Cover and cook 5-6 minutes on each side until fish flakes easily.
4 servings
Parmesan Crusted Salmon
½ tsp. seasoned salt
1 tbsp. flour
1½ lbs. salmon (skin removed)
2 tbsp. mayonnaise, divided
½ c. shredded Parmesan cheese
Combine seasoned salt and flour in zip-top bag. Cut salmon into 4 portions, if needed. Place in bag, seal tightly and shake to coat. Preheat large saute pan on medium 2-3 minutes. Place fish on cutting board. Divide 1 tbsp. mayonnaise between 4 portions, spreading to coat. Sprinkle ¼ c. cheese over mayonnaise and press lightly until cheese sticks. Place salmon in pan, cheese side down. Lightly coat fish with remaining mayonnaise and cheese, pressing lightly until cheese sticks. Wash hands. Cover and cook 5-6 minutes on each side until fish flakes easily.
4 servings