| 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
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