Wednesday, July 20, 2011

Parmesan Crusted Salmon Steaks

Friday, 15th July
Covered the salmon steaks with a mixture of breadcrumbs, parmesan and herbs and baked them in the oven for 20 minutes or so. Meanwhile I cooked a sauce of chanterelles, bacon and cream to serve over the tagliatelle.
The salmon was perfectly cooked and juicy, although there were a few too many bones lurking. The combination of juicy salmon, crunchy topping and creamy pasta sauce was excellent.

No comments:

Post a Comment