Amaretto Salmon Recipe
Salt and pepper your fillets. Spread a thin layer of Dijon mustard
over fillets and then sprinkle seasoned bread crumbs over each fillet.
Put a piece of aluminum foil on a cookie sheet and place the fillets
skin side down onto the foil. Bake at 350 for approximately 15 minutes,
slightly longer for thicker salmon. Then set oven to broil, for
the last few minutes to get the bread crumbs golden brown. When
fish is done turn the foil over slowly and the meat will fall off
and the skin will be stuck to the foil. Scrape the light gray meat
off the bottom of the fillet where the skin was attached to the
meat using a small fork. Melt 1/2 stick of butter and pour one shot
of amaretto liquor into pan. Stir and then pour over hot fillets.
Serve with favorite rice or angle hair pasta and a crispy salad.
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