Parmesan Salmon Fillets

Name: Parmesan Salmon Fillets
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters minced lovage or celery leaves; 108 milliliters dry bread crumbs; 1 egg; 61 milliliters lemon juice; 1 Tbsp grated lemon peel; 2 Tbsps milk; 54 milliliters olive oil; 50 milliliters grated Parmesan cheese; 1 teaspoons hot pepper sauce; 80 grams finely chopped red onion; 680 grams salmon fillets each); 1 teaspoons salt; 2 larges tomatoes, seeded and chopped; 3 Tbsps vegetable oil

Parmesan Salmon Fillets takes around 35 minutes from beginning to end. This recipe makes 4 servings with 662 calories, 44g of protein, and 41g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. If you have olive oil, bread crumbs, parmesan cheese, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet.

Instructions

In a large bowl, gently toss the compote ingredients. Cover and let stand at room temperature for 1 hour.

Ingredients you will need

Compote

Equipment you will use

Bowl

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.

Ingredients you will need

Parmesan

Breadcrumbs

Salmon

Fish

Milk

Dip

Egg

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Whisk

Bowl

Serve with compote.

Ingredients you will need

Compote

Equipment

Ingredients

Servings:

79milliliters

minced lovage or celery leaves 108milliliters

dry bread crumbs 1

egg 61milliliters

lemon juice 1Tbsp

grated lemon peel 2Tbsps

milk 54milliliters

olive oil 50milliliters

grated Parmesan cheese 1teaspoons

hot pepper sauce 80grams

finely chopped red onion 680grams

salmon fillets each)1teaspoons

salt 2larges

tomatoes, seeded and chopped 3Tbsps

vegetable oil

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Salmon Fillets on the menu? Try pairing with Pinot Noir, Chardonnay, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Perrier-Jouet Grand Brut with a 4.3 out of 5 star rating seems like a good match. It costs about 57 dollars per bottle.

Perrier-Jouet Grand Brut

The striking freshness and vivacity of the floral and fruity fragrances (yellow fruits and fresh fruits) take root, before giving way to subtle notes of vanilla and butter, lending the wine a fruity and consistent character. The notes of cherry plum, lemon and bergamot orange emerge first, then make way for the flowers of fruit trees, such as lime and honeysuckle. These are followed by notes of butter, madeleine cakes and vanilla sugar. Lingering notes of grapefruit, white peaches, green pears, apple trees and green hazelnuts round off the taste.