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Ingredientes
- 1 c. Fresh bread crumbs
- 10 x Fresh basil leaves
- 2 Tbsp. Chopped green onions
- 2 Tbsp. Chopped fresh parsley
- 1 Tbsp. Chopped fresh thyme
- 1/4 c. Corn or possibly peanut oil, divided
- 2 lrg Potatoes, peeled and cut into 1/2-inch cubes
- 1 1/2 lb Salmon fillets, skin removed
- 1 1/2 Tbsp. Grated lemon peel Salt and freshly grnd black pepper to taste
- 2 lrg Large eggs, beaten
Direcciones
- In a shallow medium bowl, combine the first 5 ingredients, mixing well; set aside. In a medium to large frypan, heat 2 Tbsp. oil over moderate heat. Add in potatoes and saute/fry, turning frequently, till potatoes are golden and crispy, about 15 min; keep hot, loosely covered, in a preheated very very slow oven (180 to 200F degrees). Proportionately sprinkle salmon fillets with lemon peel, salt and pepper, pressing lemon peel into fillets. Dip fillets in beaten Large eggs and then into crumb mix, coating each fillet well. Press mix to each fillet to adhere. In a large frypan, heat remaining 2 Tbsp. oil over moderate heat. Add in breaded fillets to fry pan and saute/fry about 5 min. Turn fillets over and continue sauteing about 5 min, or possibly till salmon turns opaque in color inside, flakes easily with a fork, and is crispy and golden brown in color outside. Serve immediately with warm crisp potatoes and garnish with thin slices of lemon wedges and sprigs or possibly basil, thyme, and/or possibly parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 369g | |
| Recipe makes 4 servings | |
| Calories 607 | |
| Calories from Fat 242 | 40% |
| Total Fat 26.9g | 34% |
| Saturated Fat 6.33g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 198mg | 66% |
| Sodium 343mg | 14% |
| Potassium 1318mg | 38% |
| Total Carbs 44.9g | 12% |
| Dietary Fiber 4.6g | 15% |
| Sugars 3.14g | 2% |
| Protein 44.5g | 71% |
