Ingredients:
1 lb fresh salmon filet*
3 Tbsp Olive oil, divided
1 1/2 tsp Garlic salt, I used Lawry’s Brand, to taste
1/2 tsp Black pepper, or to taste
1 medium yellow onion, 1 cup, finely diced
1/2 red bell pepper, seeded and diced
3 Tbsp unsalted butter, divided
1 cup Panko bread crumbs
2 large eggs, lightly beaten
3 Tbsp mayonnaise
1 tsp Worcestershire sauce
1/4 cup parsley, finely minced
Instructions:
Preheat Oven to 425˚F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 min. Flake salmon with 2 forks discarding skin and any bones then set aside and cool to room temp.
Heat a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until …
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