Salmon With Mixed Greens
|Dried italian herb seasoning||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Fresh lemon juice||1 Tablespoon|
|Salmon fillet||1 Large|
|Dry breadcrumbs||1⁄2 Cup (8 tbs)|
|Italian herb seasoning||2 Tablespoon|
|Grated lemon rind||1 1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Garlic cloves||2 , minced|
|Salmon fillets||24 Ounce, skinned (About 1 Inch Thick)|
|Olive oil||1 Tablespoon|
|Lemon juice||1 Tablespoon (Use Fresh)|
|Extra virgin olive oil||1 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Kosher salt||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Mixed salad greens||4 Cup (64 tbs)|
To prepare salmon
combine the seasoning, breadcrumbs, lemon zest, pepper, and garlic in a shallow dish or pie plate. Lightly coat both sides of fillets with Olive Oil, and sprinkle evenly with 1/4-teaspoon salt. Dredge both sides of fillets in breadcrumb mixture. Heat a large nonstick skillet over medium-high heat. Coat pan Olive Oil. Add fillets to pan; cook 3 minutes. Reduce heat to medium; carefully turn fillets over. Cook 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
To prepare salad
combine juice, oil, mustard, 1/4-teaspoon salt, and 1/4-teaspoon pepper in a large bowl. Add mixed greens; toss gently to coat. Place 2/3-cup salad on each of 4 plates; top each serving with 1 fillet.
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