Crispy-coated salmon with honey lime sauce

4 serving

Ingredients

Quantity Ingredient
4 Pacific Salmon steaks, approx 1\" thick
¾ cup Bread crumbs
⅓ cup Parmesan cheese, grated
2 tablespoons Parsley, finely chopped
½ teaspoon Salt
½ teaspoon Paprika
1 Egg, beaten
2 tablespoons Butter
2 tablespoons Oil
Honey Lime Sauce
½ cup Light mayonnaise
¼ cup Plain yogurt
2 tablespoons Lime Juice
2 teaspoons Clear honey
¼ teaspoon Curry Powder

Directions

Description:

Hot from the fry pan in a crisp and cheesy coating, Salmon steaks are especially nice matched with a cool and tangy make-ahead sauce.

Instructions:

Salmon steaks: Combine bread crumbs, Parmesan, and seasonings. Place seasoned crumbs on a large flat plate. Pour beaten egg onto second plate. Dip salmon in beaten egg and then in seasoned bread crumbs, pressing firmly. Refrigerate coated steaks ½ hr. to help coating adhere. Heat frying pan and butter and oil. When butter melts, fry steaks for 10 min. per inch of thickness, turning once halfway through cooking period. Place on paper towel to remove excess oil.

Serve immediately with honey lime sauce if desired.

Honey Lime Sauce: Combine all ingredients until smooth. Spoon into serving dish. Refrigerate, covered, until ready to serve. Garnish with twist of lime.

Source/Author: Fisheries Council of B.C. / type Bob Shiells Submitted By BOB SHIELLS On 07-04-95

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