Pan-fried Salmon with Creole-dusted Zucchini Chips
February 4th 2015
Pan-fried Salmon
Season your salmon with chili powder, cumin, and pepper. Spray it with cooking spray or rub a little olive oil on it. Heat a large pan with enough olive oil to barely cover the bottom of the pan. Let your pan heat for about 2 minutes. Add the salmon and cook for about 7 minutes per side over medium high heat. When you flip the salmon you should see a nice brown crust. If you don't see that you either have too much oil in your pan or your pan is not hot enough.
Creole-dusted Zucchini Chips
Preheat your oven to 400 degrees. You can use any store bought Creole seasoning instead of making your own but just remember that they tend to be high in sodium. Look for one that is under 200 mg sodium per serving. Use 2 medium size zucchini and cut into 1/4 inch rounds, like chips. Toss in egg and then drop in panko bread crumbs. I seasoned 2 cups of bread crumbs with 1 TBSP Creole seasoning. You will have to press down the breadcrumb mixture to make them stick but it is worth it. Make sure to spray your cookie sheet and lay out the zucchini chips in a single layer. Bake in the oven for about 45 minutes, flipping halfway through. Enjoy on their own or with a Sour Cream and Onion Dip or even Ranch Dressing!
~Julianne
Pan-fried Salmon
Season your salmon with chili powder, cumin, and pepper. Spray it with cooking spray or rub a little olive oil on it. Heat a large pan with enough olive oil to barely cover the bottom of the pan. Let your pan heat for about 2 minutes. Add the salmon and cook for about 7 minutes per side over medium high heat. When you flip the salmon you should see a nice brown crust. If you don't see that you either have too much oil in your pan or your pan is not hot enough.
Creole-dusted Zucchini Chips
Preheat your oven to 400 degrees. You can use any store bought Creole seasoning instead of making your own but just remember that they tend to be high in sodium. Look for one that is under 200 mg sodium per serving. Use 2 medium size zucchini and cut into 1/4 inch rounds, like chips. Toss in egg and then drop in panko bread crumbs. I seasoned 2 cups of bread crumbs with 1 TBSP Creole seasoning. You will have to press down the breadcrumb mixture to make them stick but it is worth it. Make sure to spray your cookie sheet and lay out the zucchini chips in a single layer. Bake in the oven for about 45 minutes, flipping halfway through. Enjoy on their own or with a Sour Cream and Onion Dip or even Ranch Dressing!
~Julianne
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