PARMESAN SALMON FILLETS

Parmesan Salmon Fillets image

Our home economists top pan-fried salmon with a salsa-like compote for a colorful summer entree. If you can't find lovage leaves, use celery leaves instead.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

TOMATO LOVAGE COMPOTE:
2 large tomatoes, seeded and chopped
1/2 cup finely chopped red onion
1/3 cup minced lovage or celery leaves
1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
SALMON:
1 egg
2 tablespoons milk
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
4 salmon fillets (6 ounces each)
3 tablespoons vegetable oil

Steps:

In a large bowl, gently toss the compote ingredients. Cover and let stand at room temperature for 1 hour., In a shallow bowl, whisk the egg and milk. In another shallow bowl, combine bread crumbs and Parmesan cheese. Pat salmon dry with paper towels. Dip in milk mixture, then coat with crumb mixture. In a large nonstick skillet, cook the salmon in oil over medium-high heat until fish flakes easily with a fork, turning once. Serve with compote.

Nutrition Facts : Calories 496 calories, Fat 35g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 780mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.