Parmesan Bread Crumb Crusted Salmon with Cucumber Salad

 This is probably a very unhealthy way to cook salmon but it is delish. The cucumber salad was good but I think it needs the sesame oil like the recipe calls for. I used olive oil which is a less flavorful oil for sure. BP II requested the white balsamic vinegar risotto so I choose that as my starch to finish off the meal. The fish was fast and easy to cook. The risotto actually took the longest and requires some pretty serious TLC. A very convenient weeknight meal with some flair, if I do say so myself.

Parmesan Bread Crumb Crusted Salmon

Ingredients:

2 Salmon fillets
½ flour
1 cup bread crumbs
¼ parmesan cheese
Salt and pepper to taste
1 egg
1 TBL of oregano
1 lemon
1 TBL of minced garlic

Directions:

1.) Salt and pepper the salmon. Preheat oven to 400° and cut lemon in half. Place lemon in oven cut side up and roast for 15 minutes.

2.) Lay out 3 dishes. Combine flour, parmesan, garlic and oregano on the fist. Flour on the second and whisked egg on the third.

3.) Heat pan on med- high and add some oil. Dredge fillet in flour, then egg, and roll in breadcrumbs. When oil is hot place fish skin side up and cook for about 3 minutes on each side or until a brown crust forms.

4.) Finish fillets in the oven at 400° for 6 minutes. Sprinkle salmon with roasted lemon just before serving.


Cucumber Salad

1.) Thinly slice a cucumber season with salt and let sit for 15 minutes.

2.) Squeeze excess water with paper towel and place in bowl. Drizzle with rice vinegar and sesame oil in equal proportions. Toss with sesame seeds and salt and pepper to taste.