Parmesan Salmon Fillets
Salmon fillets pan-fried until golden, coated in Parmesan breadcrumbs, served with a tomato-fennel sauce.
Ingredients
red onion (finely chopped)
1⁄2 cup
lovage or celery leaves (minced)
1⁄3 cup
lemon juice
1⁄4 cup
grated lemon peel
1 tablespoon
salt
1⁄2 teaspoon
hot pepper sauce
1⁄2 teaspoon
egg
1
milk
2 tablespoons
dry bread crumbs
1 cup
grated Parmesan cheese
1⁄2 cup
salmon fillets (6 ounces each)
4
vegetable oil
3 tablespoons
large tomatoes (seeded and chopped)
2
Instructions
1
Make the sauce
In a large bowl, gently toss together the sauce ingredients (onion, lovage leaves, lemon juice, lemon peel, salt, and hot pepper sauce). Cover and let stand at room temperature for 1 hour.
2
Coat the salmon
In a shallow bowl, whisk together the egg and milk. In another shallow bowl, mix the bread crumbs and Parmesan cheese. Pat the salmon dry with paper towels. Dip into the milk mixture, then coat with the bread crumb mixture.
3
Pan-fry
In a large nonstick skillet, heat the oil over medium-high heat and cook the salmon, turning once, until the fish flakes easily when tested with a fork. Serve with the sauce.
