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Herb-Breaded Salmon Fillets

Ingredients: 1 Cup(s) Fresh bread crumbs 10 Fresh basil leaves 2 Tablespoon(s) Minced green onions 2 Tablespoon(s) Minced fresh parsley 1 Tablespoon(s) Minced fresh thyme 1/4 Cup(s) Corn or peanut oil, divided 2 large Potatoes, peeled and cut 1 1/2 Pound(s) Salmon fillets, skin removed 1 1/2 Tablespoon(s) Grated lemon peel 2 large Eggs, beaten Directions: 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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Line a sieve with 2 layers of cheesecloth. 4. Place over deep bowl. 5. Pour in cheese mixture. 6. Cover with plastic wrap. 7. Drain for 24 hours. 8. Put drained cheese in medium b Whole salmon with apples and beets Clean the fish, but do not remove head or tail. Remove viscera and clean fish well. Sprinkle with salt and let stand for a few minutes. Melt butter in a large kettle or deep frying pan and brown the fish on all sides. Pour the boiling water Broiled fillets of sole portuguese Arrange fillets in broiling pan, sprinkle with part lemon juice & dot of butter. Broil until fish begins to brown, remove. Combine remaining lemon juice, sherry, soy sauce, parsley & egg yolk: mix well. Spoon over partially cooked fish, r Kalsbrust mit krauterfullung (veal breast / herb stuffing) Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfe Salmon and dill canapes In a small mixing bowl combine salmon, cream, cheese, green onion, dill, lemon juice and pepper. Cover; chill up to 24 hours. To assemble canapes, spread 1 to 2 teaspoons of the salmon spread on top of each bread slice. White wine herb jelly Use more fresh herbs for a stronger flavoured jelly. Combine wine and sugar in a large saucepan and mix well. Place saucepan over high heat and bring to a full rolling boil, stirring constantly. Immediately stir in liquid fruit pectin. Bring to a full rol Vegetable and herb quiche Cook contents of box according to package directions. Preheat oven to 350 F. In a large bowl, beat the eggs and milk and stir in the remaining ingredients. When the rice is done, add it to the egg mixture. Stir. Pour the entire mixture into Herb bread DIRECTIONS: Place all ingredients except water and yeast in bread pan. Add water last. Close lid and place yeast in dispenser. Set for RapidBake or Timed Mode. This recipe was created for a Panasonic 65. Adjust as necessary for other bra Spinach vegetable pots with herb vinaigrette Boil, steam or m/wave spinach leaves until just tender; rinse under cold water, drain, pat dry with absorbent paper. Grease 6 ovenproof dishes (1 cup capacity), line with spinach leaves, allowing leaves to overhang edges. Beat cream in small bowl Skillet salmon patties 1. Combine eggs, 1/2 cup of bread crumbs, and 2 tablespoons of dressing. Add salmon, water chestnuts, and chives. Mix well. On waxed paper, shape the salmon mixture into four 3/4-inch thick patties. Coat the patties with the remaining bread crumbs. 2.In Herb-yogurt muffins Heat oven to 400F degrees. Grease bottoms only of 12 medium muffin cups, 2 1/2 X 1 1/4 inches, or line with paper baking cups. Beat yogurt, oil, basil, and egg in a large bowl. Stir in remaining ingredients just until flour is moistened. Divide batt Peppered hot-smoked salmon nisoise 1. Set up your smoker according to directions. Rub fish with light coating of olive oil, fresh cracked pepper and a grinding of salt (preferably sea salt). Smoke for 2 hours, or until salmon begins to slightly come apart at the seams. Salmon should rema Broiled salmon steak with french dressing Brush salmon with the French dressing, let stand one hour. Put into the broiler, brush with butter. Broil 12 to 15 minutes, cook on both sides. Put on hot platter, season to taste with salt, pepper, lemon juice, sprinkle with chopped parsley. Serve with B Mom's salmon loaf Drain salmon, reserving 2 tablespoons liquid. Flake salmon, discarding skin and bone. In mixing bowl combine the reserved salmon liquid and beaten egg, soft bread crumbs, 1 tablespoon green onion, salt and pepper. Add salmon; mix well. Turn salmon mix Grilled oriental salmon 1. Put fish in airtight plastic bag. 2. Combine remaining ingredients and pour over fish, turning bag to coat evenly. 3. Seal and refrigerate for 15 to 60 minutes, turning occasionally. 4. Preheat grill or broiler (oven) on med-high. 5. Lightly pray b Hot salmon puffs (kids like) Drain salmon, remove the skin and bones, if desired. In a pan, combine water, butter, hot sauce and the salt. Bring to a full boil over high heat. Add flour all at once. Stir and cook over medium heat for about 3 minutes, until mixture leav Wild salmon sandwich Pan fry the salmon and piece together all the ingredients in the soft tortilla and serve. Coconut-breaded turkey Combine the egg with the mustard in a shallow dish. Toss the bread crumbs and coconut together in another shallow dish. Cut the turkey into cutlets. Dip each cutlet into the egg mixture, then in the crumb mixture. Melt the butter in a heavy skille Salmon en papillote Prepare parchment "hearts". On one half place sliced potatoes, spinach, shallot, salt and pepper, salmon, lemon slices and caper butter.Fold over half of parchment and crimp edges to seal the pouch. Bake 425F for 20 minutes.