Herb-Breaded Salmon
Source of Recipe
Internet
List of Ingredients
1 c Fresh bread crumbs
10 Fresh basil leaves
2 tb Minced green onions
2 tb Minced fresh parsley
1 tb Minced fresh thyme
1/4 c Corn or peanut oil, divided
2 lg Potatoes, peeled and cut- into 1/2-inch cubes
1 1/2 lb Salmon fillets, skin removed
1 1/2 tb Grated lemon peel
Salt and freshly ground- black pepper to taste
2 lg Eggs, beaten
Recipe
In a shallow medium bowl, combine the first 5 ingredients, mixing well;
set aside. In a medium to large frypan, heat 2 tablespoons oil over
moderate heat. Add potatoes and saute, turning frequently, until potatoes
are golden brown and crispy, about 15 minutes; keep warm, loosely covered,
in a preheated very very slow oven (180 to 200F degrees). Evenly sprinkle
salmon fillets with lemon peel, salt and pepper, pressing lemon peel into
fillets. Dip fillets in beaten eggs and then into crumb mixture, coating
each fillet well. Press mixture to each fillet to adhere. In a large
frypan, heat remaining 2 tablespoons oil over moderate heat. Add breaded
fillets to fry pan and saute about 5 minutes. Turn fillets over and
continue sauteing about 5 minutes, or until salmon turns opaque in color
inside, flakes easily with a fork, and is crispy and golden in color
outside. Serve immediately with hot crisp potatoes and garnish with thin
slices of lemon wedges and sprigs or basil, thyme, and/or parsley.
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