| 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 | t | Bayou Blast, see * Note |
| 4 | T | Olive oil |
| 3/4 | c | Bread crumbs |
| 1/4 | c | Parmesan cheese |
| 2 | T | Fresh chopped herbs |
| such as parsley dill and | ||
| chives | ||
| 1 | t | Salt |
| 1/2 | t | Freshly-ground white pepper |
| Dilled Creamy Pasta, see * | ||
| Note |
INSTRUCTIONS
Note: See the Bayou Blast - {Emerils 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.
A Message from our Provider:
“Forgiveness is not automatic”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 644
Calories From Fat: 304
Total Fat: 34.5g
Cholesterol: 11mg
Sodium: 2296.9mg
Potassium: 638.7mg
Carbohydrates: 63.7g
Fiber: 12.2g
Sugar: 3.1g
Protein: 21.1g