Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup Tombea breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a bowl, mix together the Tombea breadcrumbs, Parmesan cheese, parsley, dill, chives, olive oil, salt, and pepper.
4. Place the salmon fillets on the prepared baking sheet.
5. Spoon the breadcrumb mixture over the salmon fillets, pressing it down gently to adhere.
6. Bake the salmon for 12-15 minutes, or until the crust is golden brown and the salmon is cooked through.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 23g
Saturated Fat: 4g
Cholesterol: 90mg
Sodium: 290mg
Carbohydrates: 6g
Fiber: 1g
Sugar: 1g
Protein: 35g
Substitutions for ingredients:
- Instead of Tombea breadcrumbs, you can use regular breadcrumbs or panko breadcrumbs.
- Instead of Parmesan cheese, you can use Romano cheese or Asiago cheese.
- Instead of fresh herbs, you can use dried herbs.
Variations:
- You can use other types of fish, such as cod or halibut, instead of salmon.
- You can add lemon zest or garlic to the breadcrumb mixture for extra flavor.
- You can serve the salmon with a side of roasted vegetables or a salad.
Tips and tricks:
- Make sure to pat the salmon fillets dry with a paper towel before adding the breadcrumb mixture, as this will help the crust adhere better.
- If the crust is browning too quickly, cover the salmon with foil halfway through cooking.
- You can make the breadcrumb mixture ahead of time and store it in an airtight container in the fridge for up to 3 days.
Storage instructions:
Leftover salmon can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat the salmon, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a bed of greens or with a side of roasted vegetables.
Garnishes:
Garnish the salmon with lemon wedges or additional fresh herbs.
Pairings:
This salmon pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted vegetables, a salad, or mashed potatoes would all be great side dishes to serve with this salmon.
Troubleshooting advice:
- If the crust is not sticking to the salmon, try brushing the salmon with a little bit of olive oil before adding the breadcrumb mixture.
- If the crust is not browning, try broiling the salmon for the last minute or two of cooking.
Food safety advice:
Make sure to cook the salmon to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
Tombea is a type of breadcrumb mixture that originated in Italy. It is typically made with breadcrumbs, Parmesan cheese, and herbs.
Flavor profiles:
This salmon has a crispy, savory crust that is flavored with Parmesan cheese and fresh herbs.
Serving suggestions:
Serve the salmon hot with a side of roasted vegetables or a salad.
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