| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
|
4 |
Servings |
INGREDIENTS
| 4 |
|
8-ounce boneless; skinless salmon fillets |
| 1 |
c |
Asian Panko crumb/flake* |
| 1/4 |
c |
Dijon mustard |
| 2 |
tb |
Melted butter |
| 2 |
tb |
Fresh chopped parsley |
INSTRUCTIONS
1) Preheat oven to 450° 2) Brush both sides of fish with melted butter and
place in a shallow baking dish 3) Arrange so that fillets are not touching
4) Sprinkle lightly with seasoned salt and pepper 5) In a mixing bowl place
mustard, crumbs, parsley, and melted butter 6) Mix well to evenly
distribute butter and mustard 7) Spread crust evenly over the tops of the
fillets and press lightly 8) Place just enough water in the pan to cover
the bottom, do not place too much so that the topping on the fish is
affected 9) Bake for 8-10 minutes or until fish is no longer transparent
Suggested Wine: Napa Valley Sauvignon Blanc
NOTES : If crust begins to brown too much place a piece of tinfoil that is
cut to the size of the fillet on top of it. If you cover the whole pan the
crust will become soggy. *Panko is a type of light breading / coating that
can be found in an Asian market
Recipe by: Red Lobster
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
8, 1998
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