Parmesan Crusted Salmon over Risotto
Ingredients
2 (4 oz), Salmon Fillets
1/4 Cup, Mayo
1/4 Cup, Parmesan Cheese, grated
S&P
1 Teaspoon Olive Oil
Parsley, for garnish
Instructions
Heat oven to 400 Degrees.
In a small bowl, combine the mayo, Parmesan cheese and S&P; mix well. Drizzle olive oil in a small baking pan. Place salmon fillets on pan and top each salmon with the mayo/Parmesan cheese mixture; you want to completely cover the top of each fish fillet. Bake for approximately 12-15 minutes. The fish should be flaky and the cheese topping should be a nice golden brown color. Garnish with the parsley and serve.
Mangia! Enjoy!
Tips
For the fish in this recipe, I bought a Wild Caught Sockeye Salmon. You should be able to find this type of salmon in most supermarkets. If you buy it frozen just make sure you thaw it out.
For the mayo/Parmesan Cheese crust: you want to have enough to cover the entire top of your fish. So, you may need a little more or a little less depending on how big your fish is. Since the Parmesan cheese has salt I went a bit lighter on the salt I added to this topping. Adding the crust keeps the fish so tender & moist and adds a ton of flavor. I also used my grated Parmigiano-Reggiano cheese in this recipe but if you have a Parmesan Cheese that works just as well.
I served our fish over a Creamy Parmesan Risotto along with a salad.