While my husband and I were back home for Christmas my parents made this great salmon recipe. My husband liked it so much he asked me to make it just a week later. This recipe is pretty quick and I love Parmesan cheese so it was a hit with me.
The original website is from this site: http://shecookshecleans.net/2012/05/19/oven-roasted-salmon-with-parmesan-mayo-crust/
Prep: 8 minutes
Cook: 10-15 minutes
- 16-20 ounces salmon fillet(s)
- Kosher salt/ freshly ground black pepper
- 3 tablespoons mayonnaise, preferably homemade
- 2 tablespoons Parmesan cheese, freshly grated
- additional Parmesan cheese, freshly grated
- a few dashes of sweet paprika (I couldn’t find this at the grocery store so I used regular paprika)
- 2 whole eggs, at room temperature(*See Note below)
- 1 to 1 1/4 cup oil (I used olive oil)
- 2 tablespoons lemon juice
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- freshly ground black pepper, or pepper blend, to taste
Place the eggs in a blender or small food processor. Blend the eggs alone for about a minute, so they will be ready to adsorb the oil. Add lemon juice, dry mustard and salt, and mix in with the eggs. With the blender running, SLOWLY start adding the oil, a few drops at a time, until the liquid begins to thicken up some; then you can start adding the oil in a thin, steady stream. Continue blending until all the oil is incorporated. Season the mayonnaise with salt and pepper, to taste.
Preheat oven to 425F. Line a shallow roasting pan or baking sheet with foil. Rinse the salmon with cold water and dry thoroughly with paper towels, and place in roasting pan or on a baking sheet. Season lightly with salt and pepper.
Mix the mayonnaise and Parmesan cheese in a small bowl. (*variation- you can add a layer of regular mayonnaise to the salmon before adding Parmesan-Mayo mixture) Spread completely over the salmon. Sprinkle with additional Parmesan cheese on top, and add a few dashes of sweet paprika.
Roast for 12-14 minutes (depending on thickness of salmon). Remove from oven and serve.
*I love to serve salmon with asparagus or caramelized brussel sprouts
Happy Eating 🙂
I know I have mentioned this before, but my husband and I do not like a ton of seafood. If something tastes very fishy I cannot eat it. Therefore, I love tilapia! It’s not a fishy fish and so I like it 🙂 This is Bobby’s Baked Tilapia from the Food Network. We both really enjoyed it (me especially mmm). This dish is flavorful, light, and best of all quick to throw together!
Prep: 5-10 minutes
Cook: 12 minutes
- Butter cooking spray
- 4 (6 to 8-ounce) tilapia fillets
- Salt and freshly cracked black pepper
- 1 lime, finely grated zest and juice
- 2 tablespoons butter
- 2 cloves minced garlic (this is my own addition)
- Note: If you like more zip add a seeded and diced jalapeno
Preheat oven to 425 degrees F. Coat a large cast iron skillet with a nonstick butter spray. Rinse fish and pat dry; place on the cast iron pan. Season each fillet with salt, cracked pepper, garlic, lime zest and lime juice. Place a pat of butter on each fillet and cook in the oven for 8 to 12 minutes.
I served this over jasmine rice which was a delicious combination!
Happy Eating 🙂
So my husband and I are not big seafood people, however we love a good piece of salmon. My dad is known for his lemon salmon recipe (which I will post for you soon). That being said we’re kind of picky when it comes to trying new salmon recipes. This is a recipe from Giada de Laurentiis that was a big hit for us! My husband said “you’ve gooottt to post this on the blog.” Needless to say…he loved it! I am used to lighter salmon recipes and this one is a little heavier and creamier and really nice for a change.
Sorry my pictures do not do any of these meals justice!!!
Prep: 10-15 minutes
Cook: 7-15 minutes (depending on how thick the piece of salmon is)
Ingredients (including my adaptations)
- 3 or 4 garlic cloves
- 3/4 teaspoon finely chopped fresh rosemary leaves
- 3/4 teaspoon finely chopped fresh thyme leaves
- 1 tablespoon dry white wine
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons Country Dijon Mustard
- Nonstick olive oil cooking spray
- 6 (6 to 8-ounce) salmon fillets
- Salt and freshly ground black pepper
- 6 lemon wedges
In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 3 tablespoons of mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of mustard to the sauce and stir to combine. Set aside mustard sauce.
Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5-13 minutes longer.
Transfer the fillets to plates and serve with lemon wedges.
Happy Eating 🙂