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Panied Salmon with Dilled Creamy Pasta

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CATEGORY CUISINE TAG YIELD
Dairy Essnce08 2 servings

INGREDIENTS

2 Salmon fillets – (abt 5 to 6 oz ea); cut on the bias into
; thin long strips
1 ts Bayou Blast; see * Note
4 tb Olive oil
3/4 c Bread crumbs
1/4 c Parmesan cheese
2 tb Fresh chopped herbs
(such as parsley; dill and chives)
1 ts Salt
1/2 ts Freshly-ground white pepper
Dilled Creamy Pasta; see * Note

INSTRUCTIONS

* 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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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