Parmesan Crusted Salmon

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instead of a potato base, i used a grilled portabello mushroom. it was delicious!

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Only made the salmon and crisps. The salmon is so easy it's ridiculous. Salt, pepper, and parmesan and your done! Prepared in on an electric griddle set to 400,(let the oil get hot. Because of the open nature of the griddle I didn't reduce the temp. I did need to get a little convection going at the end for a thicker piece so I inverted a small frying pan over the piece of salmon - worked like a charm. As for the crisps, despite the instructions, don't be too stingy on the parmesan. My wife loved the fish and she's usually lukewarm about most fish.

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The parmasean crisp is a neat trick. I just used regular kraft parmasean from the store. The asparagas was great. Blanching them really brought out the flavor and they ended up bright green. I think I'll always cook asparagas this way.

The salmon was ok. I used the store bought parmasean for the crust and the crust ended up too tightly packed and tough. I'm not sure about the vegetable oil either, it made it very heavy. I recommend a lighter oil.

I do not recommend plating the way they recommend. Do parmasean crisp on bottom, small amount of mashed potatoes on top. Seperately, do salmon topped with 3-4 asparagas spears. My guests found that breaking off a piece of parmasean crisp with mashed potatoes was very good.

As for the pesto's, the basil I would recommend relatively fresh DRIED basil instead of fresh. There's more taste that way. And I tried using a blender instead of a food processor for the sun dried tomato and it simply did not work. For that you must have a food processor. However, after some quick use of a hand mixer it turned out great. I would put 2 pinches of kosher salt in each for balance.

Overall I would do it again now I know what not to do. Be careful, you need to manage a lot of things at once so have everything prepped and ready, especially the pestos.

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I had trouble getting the cheese to crust properly and stay on the fish. I think I used too much oil. It still tasted good though I feel like I'm making a healthy ingredient(salmon into an unhealthy meal.

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My husband loved this recipe, but it was difficult to get the cheese to stay on the fish when I transferred it to the pan. It burns easily, too, but it still tasted nice. I will make it again, but will try a different technique.

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Excelent Recipe! Was full of flavor and so easy to make. I even got my boyfriend to try it and he had never had fish before and even he thought it was excelent...So thank you!

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The preperation was easy enough. I didn't really care for it, though I think it's more of an aversion to salmon than to the recipe. My fiancee, on the other hand, loved it.
I do have to say, though, for being salmon it wasn't too bad. The parmesan was a great addition to the fish, and it plated beautifully.