Panied Salmon With Dilled Creamy Pasta

Recipe Ingredients

2		Salmon fillets - (abt 5 to 6 oz ea) - cut on the bias into thin long strips
1 teaspoon	5ml	Bayou Blast - see * Note
4 tablespoons	60ml	Olive oil
3/4 cup	109g / 3.8oz	Bread crumbs
1/4 cup	36g / 1.3oz	Parmesan cheese
2 tablespoons	30ml	Fresh chopped herbs
		(such as parsley, dill and chives)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
		Dilled Creamy Pasta - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Dilled Creamy Pasta" recipes which are included in this collection.

Sprinkle both sides of each fillet with Bayou Blast, then rub in about 1 tablespoon of the olive oil. In a shallow bowl combine bread crumbs, Parmesan, herbs, salt and pepper, and 1 tablespoon of olive oil. Dredge fillets in bread crumb mixture, pressing firmly to make crumbs adhere.

In a medium saute pan heat remaining 2 tablespoons olive oil over medium-high heat and carefully add salmon. When first side has formed a golden crust, turn carefully, reduce heat to low and cook 3 minutes more. Serve salmon on bed of Dilled Creamy Pasta.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-020 broadcast 02-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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