Crispy-coated salmon with honey lime sauce
4 serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pacific Salmon steaks, approx 1\" thick | |
| ¾ | cup | Bread crumbs |
| ⅓ | cup | Parmesan cheese, grated |
| 2 | tablespoons | Parsley, finely chopped |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Paprika |
| 1 | Egg, beaten | |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Oil |
| Honey Lime Sauce | ||
| ½ | cup | Light mayonnaise |
| ¼ | cup | Plain yogurt |
| 2 | tablespoons | Lime Juice |
| 2 | teaspoons | Clear honey |
| ¼ | teaspoon | Curry Powder |
Directions
Description:
Hot from the fry pan in a crisp and cheesy coating, Salmon steaks are especially nice matched with a cool and tangy make-ahead sauce.
Instructions:
Salmon steaks: Combine bread crumbs, Parmesan, and seasonings. Place seasoned crumbs on a large flat plate. Pour beaten egg onto second plate. Dip salmon in beaten egg and then in seasoned bread crumbs, pressing firmly. Refrigerate coated steaks ½ hr. to help coating adhere. Heat frying pan and butter and oil. When butter melts, fry steaks for 10 min. per inch of thickness, turning once halfway through cooking period. Place on paper towel to remove excess oil.
Serve immediately with honey lime sauce if desired.
Honey Lime Sauce: Combine all ingredients until smooth. Spoon into serving dish. Refrigerate, covered, until ready to serve. Garnish with twist of lime.
Source/Author: Fisheries Council of B.C. / type Bob Shiells Submitted By BOB SHIELLS On 07-04-95