Saturday, April 17, 2010

Parmesan Crusted Salmon and Cheesy Herb Rice

I have been trying to try so many new fish recipes that I hadn't made our original salmon recipe in a while. Hirsh was very excited when I told him that I was making parmesan crusted salmon, since despite liking the new preparation methods, this is still his favorite. It is a very easy, fast recipe, great for weeknights. The breading keeps the salmon very moist and the lemon flavor really mellows out any fishy flavor that salmon can have.

I also tried a new rice recipe that I found on Since I am trying to get away from seasoning packets, I thought this would a great way to flavor brown rice without all of the sodium. It turned out really well. And unlike the "homemade pasta side" in my previous post, it is no more work than making a rice mix, making it a very attractive healthy substitution.

Parmesan Crusted Salmon
1 0.8 lb salmon filet
1/2 C italian bread crumbs
1/3 C grated parmesan
Kosher salt
1 1/2 tsp butter (Smart Balance)
1 lemon

1. Preheat oven to 375 degrees.
2. Cover baking sheet with aluminum foil and spray with cooking spray.
3. Place fish on foil and pat dry with paper towel.
4. Sprinkle with kosher salt (just a little.)
5. In a small saucepan, melt butter and add juice of half lemon.
6. In a small bowl, combine bread crumbs, parmesan, a few dashes of thyme and zest of the lemon.
7. Use about half of the lemon butter mixture to coat the fish and mix the other half in with the bread crumb mixture to create a crumb coating.
8. Pat crumb coating on fish, covering all the flesh (even the sides).

9. Bake at 375 degrees for 22 minutes or until fish flakes with a fork.

Difficulty: Easy
Debbie's Rating: 9
Hirsh's Rating: 9

Cheesy Herb Rice
1 C Uncle Ben's Fast and natural brown rice
1 tbsp butter (smart balance)
1 14 oz can low sodium chicken broth
1/2 tsp garlic powder
1/2 tsp parsley flakes
2 tbsp grated parmesan

1. Combine butter, chicken stock, garlic, parsley and rice and bring to a boil.
2. Reduce heat and simmer for 13 minutes.
3. Add in parmesan and serve.

Difficulty: Easy
Debbie's Rating: 9
Hirsh's Rating: 9


  1. It occurred to me that you could set up labels for easy, medium, and hard also.

  2. I could, but I would think most people wouldn't want to search by those criteria alone. Most people think of the dish and then the difficulty level is secondary. So if I could do "sub labels" then I would agree.

  3. You know you can assign two labels to something, right?

  4. Yes, I have done that many times...but you can't search by two labels at the same time (ie. "chicken" and "easy") I doubt people would just want to search by difficulty level alone and that is all they would be able to do with these labels...