Recipe - Panied Salmon With Dilled Creamy Pasta

2 Salmon fillets (abt 5 to 6
oz ea); cut on the bias
into
; thin long strips
1 teaspoon Bayou Blast; see * Note
4 tablespoon Olive oil
Three fourths cup Bread crumbs
One fourth cup Parmesan cheese
2 tablespoon Fresh chopped herbs
(such as parsley; dill and
chives)
1 teaspoon Salt
One half teaspoon Freshlyground white pepper
Dilled Creamy Pasta; see *
Note

* Note: See the “Bayou Blast {Emeril’s Creole Seasoning}” and “Dilled
Creamy Pasta” recipes which are included in this collection.

Sprinkle both sides of each fillet with Bayou Blast, then rub in about 1
tablespoon of the olive oil. In a shallow bowl combine bread crumbs,
Parmesan, herbs, salt and pepper, and 1 tablespoon of olive oil. Dredge
fillets in bread crumb mixture, pressing firmly to make crumbs adhere. In a
medium saute pan heat remaining 2 tablespoons olive oil over mediumhigh
heat and carefully add salmon. When first side has formed a golden crust,
turn carefully, reduce heat to low and cook 3 minutes more. Serve salmon on
bed of Dilled Creamy Pasta. This recipe yields 2