Monday, July 26, 2010

Parmesan Crusted Wild Salmon

If wild salmon was a gamey animal, it would probably be a bison.  While being tender, bison has an intense game flavor.  You either have to love the meat with a passion or have the perfect pairing of a topping or sauce to tame down the intense flavor.  Thus is the story with wild salmon...

 A simple lemon and caper sauce that usually pairs well with a light salmon fillet most likely isn't the right topping for wild salmon. Therefore, I created a crust that combines the strong flavors of parmesan, thyme, and garlic that works perfectly with the fish fillet. Baked till golden and paired with a mushroom and rice casserole, this dish made the perfect weeknight meal.

 Parmesan Crusted Wild Salmon

2 Wild Salmon Fillets
1/2 c.  finely grated Parmesan Cheese
1/4 c. Panko Breads Crumbs
1 clove Garlic, minced
2 tsp. Dijon mustard
2 sprigs fresh Thyme leaves
1 Tablespoon Lemon juice
2-3 Tablespoons Mayo

Preheat oven to 375 F. 
Combine the cheese, bread crumbs, garlic, mustard, lemon juice, and thyme in a small bowl.  Add enough mayo to form a thick paste.  Top the parmesan paste on the salmon fillets.  Place fillets on greased baking sheet and place in the oven for approx.. 8 min. or till fish is cooked an topping is golden.


Bryan said...

Ooh that does sound good! The flavors sound like they would stand up to wild salmon.

Fork1 said...

Thanks Bryan! Let me know if you try it :)

Eliana said...

Salmon is my absolute favorite fish. This preparation looks amazing. Can' wait to give it a try.

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