Friday 1 February 2013

Quick and Easy Baked Salmon Parmesan

It’s time for a recipe!! Woo Hoo! After a few weeks of eating meals from the freezer, this week we strayed from the menu plan a little. A neighbour kindly gave us a whole salmon that she had already defrosted but wasn’t going to cook! Woo Hoo again!! I wasn’t interested in just a regular old baked salmon, so I went in search of something yummier.

I made an a-MAZ-ing chicken parmesan a couple of weeks ago (recipe to come!) and thought I could apply some of the same principles to my salmon dish. This meal start to finish took about 25 minutes to prep, season and cook (I used instant mashed potatoes), which is definitely my kind of dinner!!

Quick and Easy Baked Salmon Parmesan

1 skinless salmon fillet, cut into four pieces
1 cup milk
¼ cup breadcrumbs
3 tbsp parmesan cheese
Salt and pepper to taste
1 egg
¼ butter, melted
1 tbsp spicy mustard
2 tbsp honey


Preheat oven to 375F. While the oven preheats, soak the salmon fillets in milk. This will allow the fish to become tender and juicy when cooked. 

In a wide dish, mix the breadcrumbs, parmesan cheese, salt and pepper together. In a separate bowl, whip egg with a fork until lightly frothy.

Set up your dipping station! Line your dishes up – salmon, then egg, then breadcrumbs. Line a baking sheet with tin foil and spray it with Pam. Now start dipping – take the salmon from the milk, letting the excess milk drip off before dipping into the egg. Let the excess egg drip off and then dip into the breadcrumbs mixture. Place the fillet on the baking sheet.

Bake the salmon for 15-17 minutes, until lightly flaky. While the salmon is baking, combine melted butter, honey and mustard in a bowl. 
Whisk together until it looks ooey gooey delicious. 
When you take the salmon out of the oven, drizzle the baked parmesan goodness with ooey gooey deliciousness.


I will be linking this post to a few fun link parties:  A Bowl Full of Lemons, Delightful Order, Doodles and Stitches and Joyful Homemaking.

1 comment:

  1. This looks so good and healthy. Thanks for linking it up at Think Tank Thursday last week. You have been featured!



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