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.



3 comments:

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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