Alaska Salmon Burrito. Photo courtesy of Alaska Seafood.
Alaska Salmon Burrito
1 minutes 6 servings
(Out of 2 reviews)
Sautéed Wild Alaska Pollock with Parmesan Crumbs
15 minutes 4 servings
All you need is one pan for this easy dinner solution! If you don’t have time to season the bread crumbs yourself, sub in Italian-style panko crumbs and omit the parsley. Serve the dish with a green salad or some steamed green beans.
Ingredients
2/3 Cup Panko Bread Crumbs
1/3 Cup Parmesan Cheese (Grated)
3 Tablespoon Fresh Parsley, chopped
Salt and ground Black Pepper (to taste)
Pinch Cayenne Pepper
3 Tablespoon Extra Virgin Olive Oil
Lemon Wedges
4 Fillets Trident Seafoods® Wild Caught Alaska Pollock Fish Fillets
Directions
(For best results prepare using frozen fillets)
Heat a dry nonstick skillet over medium-high heat. Add panko bread crumbs; toast, stirring until crumbs are lightly browned.
Transfer toasted bread crumbs to a medium-sized bowl. Add parmesan, parsley, salt, black pepper and cayenne pepper. Stir in 1 tablespoon of olive oil. Set aside.
Wipe out the skillet.
Heat skillet to medium-high heat and add remaining olive oil. Add Alaskan Pollock fillets and cook for 5 minutes. Turn over fillets and heap with crumb mixture. Cover and cook another 3-5 minutes.
Garnish with lemon wedges and serve.
Reviews
(Out of 2 reviews)
