Panied salmon with dilled creamy pasta

2 servings

Ingredients

Quantity Ingredient
2.00 salmon fillets - (abt 5 to 6 oz ea); cut on the bias in
1 ; thin long strips
1.00 teaspoon bayou blast; see * note
4.00 tablespoon olive oil
¾ cup bread crumbs
¼ cup parmesan cheese
2.00 tablespoon fresh chopped herbs
1 (such as parsley; dill and chives)
1.00 teaspoon salt
½ teaspoon freshly-ground white pepper
1 dilled creamy pasta; see * note

Directions

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Dilled Creamy Pasta” recipes which are included in this collection.

Sprinkle both sides of each fillet with Bayou Blast, then rub in about 1 tablespoon of the olive oil. In a shallow bowl combine bread crumbs, Parmesan, herbs, salt and pepper, and 1 tablespoon of olive oil. Dredge fillets in bread crumb mixture, pressing firmly to make crumbs adhere. In a medium saute pan heat remaining 2 tablespoons olive oil over medium-high heat and carefully add salmon. When first side has formed a golden crust, turn carefully, reduce heat to low and cook 3 minutes more. Serve salmon on bed of Dilled Creamy Pasta.

This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-020 broadcast 02-17-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-08-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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