Crispy Salmon Milanese with Roasted Lemon

OH MY GOSH! YOU HAVE TO TRY THIS RECIPE! So good!

Crispy Salmon Milanese with Roasted Lemon

Cooking Light Magazine, March 2010

Serves 4 (no nutritional info. available)

Ingredients

4 (6 oz.) Salmon fillets

1/2 c. all purpose flour

2 eggs, beaten

2 c. panko (japanese-style breadcrumbs)

1 c. chopped fresh parsley

2 T. oregano, dried

1/2 c. grated parmesean cheese

2 T. minced garlic

2 lg. lemons, cut in half

1/4 c. olive oil for cooking

1. preheat oven to 400 degrees
2. Mix panko, parsley, oregano, parmesean, and garlic together in one bowl. (This makes A TON of breading, I am pretty sure that you could safely cut this part of the recipe in half so that you don't waste so much....)
3. Place beaten eggs and flour in two separate bowls.
4. Dredge the salmon in the flour, the eggs, and the panko mixture.
5. Place the lemon halves in the oven upright (cut side up) for 15 minutes or until the lemons are caramelized and browned. Surround the lemons with crinkled aluminum foil to keep them in the upright position.
6. Heat a large skillet and coat with olive oil. Place the breaded salmon fillets in the skillet and saute for 3 minutes on both sides, or until browned.
7. Place salmon on a baking sheet pan and finish in the oven for 6 minutes.
8. Serve with roasted lemon juice squeezed on top.

Chive Green Beans

Cooking Light Complete Cookbook

Yield: 4 servings (serving size: 3/4 c.)

CALORIES 53 (32% from fat); FAT 1/9 g (sat 1.2 g, mono 0.6 g, poly 0.1 g); PROTEIN 1.5 g; CARB 7.1 g; FIBER 4.2 g; CHOL 5 mg; IRON 0.6 mg; SODIUM 175 mg; CALC 58 mg.

Prep: 12 min. Cook: 5 min.

Ingredients

1 lb. green beans, trimmed

1 T. chopped fresh chives

1 T. chopped fresh parsley

2 tsp. butter

1/2 tsp. stone-ground mustard (Honestly, I thought this was a ridiculous amount, would you even taste that? I used 1 T. and we loved it.)

1/4 tsp. salt

1/8 tsp. pepper

1. Steam green beans, covered 5 minutes or until crisp-tender. Remove from pan, toss with chives and remaining ingredients.

Ecuadorean Potato-and-Cheese Patties

Cooking Light Complete Cookbook

Yield: 6 servings (serving size 1 patty).

CALORIES 157 (26% from fat); FAT 4.6g (sat 1.8g, mono 1.3g, poly 1.2g); PROTEIN 4.2g; CARB 24.9g; FIBER 2.1g; CHOL 6 mg; IRON 0.6mg; SODIUM 279mg; CALC 64mg.

Prep: 20 min. Cook: 28 min. Other: 20 min.

Ingredients

1 1/2 tsp. kosher salt

2 med. peeled baking potatoes, quartered (about 1 1/4 lbs.)

6 T. (about 1 1/2 oz.) shredded queso fresco or Monterey Jack cheese (we used a shredded mexican blend)

2 T. minced green onion

1/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1 T. olive oil

3/4 c. diced tomato

1/2 c. julienne-cut red onion

1. Place 1 1/2 tsp. salt and potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer 15 min. or until tender. Drain and mash with a potato masher until smooth. Cool.
2. Add cheese, green onions, 1/4 tsp. salt, and pepper to potato mixture, stirring well. Divide potato mixture into 6 balls (about 1/2 c. per ball). Flatten balls into 1/2 in. thick patties (about 3 in. in diameter). (I made about 20 smaller patties and gave 5 to each person to make 4 servings). Place on baking sheet, cover and refrigerate 20 min. or until firm.
3. Heat oil in a large nonstick skillet over medium heat. Place potato-and-cheese patties in pan; cook 5 min. or until bottoms are browned. Turn patties, cook 3 minutes. Remove patties from pan. Garnish with tomato and red onion.

ENJOY!!!!