Parmesan Crusted Salmon Salad
Serves 2
Parmesan cheese and salmon are not often paired together, but in this
recipe it works. Broiling the salmon with the Parmesan on top keeps the
fish moist, while creating a tasty, crispy crust. Enjoy this longstanding
Bistro favorite for lunch or dinner.
Ingredients;
2 4oz. Salmon filets
salt and pepper
1/4
cup fresh parmesan cheese, grated
salad greens
1 tomato, wedged
1 red onion, sliced
Dressing:
2 ounces orange juice concentrate , thawed
splash of rice wine vinegar, to taste
1 table spoon honey
2 tablespoons olive oil
Cooking Instructions:
In a mixing bowl, stir the orange juice concentrate and rice wine vinegar
together. Add the honey, slowly incorporating the olive oil. Place
aside until plating the dish.
Season the filets with salt and pepper placing them on a broiler pan.
Top with the parmesan cheese and place under broiler for 3-5 minutes,
until salmon begins to flake to the touch. Be careful not to burn the
cheese. If this begins to happen, change oven setting to bake and cook
until done.
To begin the plating process, pour the dressing over your favorite variety
of greens Serve the warm salmon filets over the greens along with any
leftover dressing on the side. Garnish the plate with sliced onion and
tomato.
Wine Suggestions: La Crema Pinot Noir or Corton-Charlemagne Grand Cru
Bonneau du Martray White Burgundy.
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