Parmesan Salmon Fillets Recipe

Publisher Photo

Parmesan Salmon Fillets Recipe

Be the first to add a review
Publisher Photo
Our home economists top pan-fried salmon with a salsa-like compote for a colorful summer entree. If you can't find lovage leaves, use celery leaves instead.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 20 min.

Ingredients

  • TOMATO LOVAGE COMPOTE:
  • 2 large tomatoes, seeded and chopped
  • 1/2 cup finely chopped red onion
  • 1/3 cup minced lovage or celery leaves
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot pepper sauce
  • SALMON:
  • 1 egg
  • 2 tablespoons milk
  • 1 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 4 salmon fillets (6 ounces each)
  • 3 tablespoons vegetable oil

Directions

In a large bowl, gently toss the compote ingredients. Cover and let stand at room temperature for 1 hour.
In a shallow bowl, whisk the egg and milk. In another shallow bowl, combine bread crumbs and Parmesan cheese. Pat salmon dry with paper towels. Dip in milk mixture, then coat with crumb mixture. In a large nonstick skillet, cook the salmon in oil over medium-high heat until fish flakes easily with a fork, turning once. Serve with compote. Yield: 4 servings.
Originally published as Parmesan Salmon Fillets in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p230

Nutritional Facts

6 ounce-weight: 496 calories, 35g fat (7g saturated fat), 87mg cholesterol, 780mg sodium, 28g carbohydrate (6g sugars, 2g fiber), 19g protein.

  • TOMATO LOVAGE COMPOTE:
  • 2 large tomatoes, seeded and chopped
  • 1/2 cup finely chopped red onion
  • 1/3 cup minced lovage or celery leaves
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot pepper sauce
  • SALMON:
  • 1 egg
  • 2 tablespoons milk
  • 1 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 4 salmon fillets (6 ounces each)
  • 3 tablespoons vegetable oil
  1. In a large bowl, gently toss the compote ingredients. Cover and let stand at room temperature for 1 hour.
  2. In a shallow bowl, whisk the egg and milk. In another shallow bowl, combine bread crumbs and Parmesan cheese. Pat salmon dry with paper towels. Dip in milk mixture, then coat with crumb mixture. In a large nonstick skillet, cook the salmon in oil over medium-high heat until fish flakes easily with a fork, turning once. Serve with compote. Yield: 4 servings.
Originally published as Parmesan Salmon Fillets in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p230

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forParmesan Salmon Fillets

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review