Crumb-Coated Salmon

SUBMITTED BY: Kathy Peltier

"Crumb-Coated Salmon, shared by Kathy Peltier of Kalispell, Montana, is pleasantly seasoned with lemon-pepper and dill. 'My husband, who is on a restricted diet, and I both enjoy this quick and flavorful fillet,' she writes."

PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

2 eggs
1/2 cup milk
1 cup dry bread crumbs
2 teaspoons lemon-pepper seasoning
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
4 (6 ounce) salmon fillets

READ REVIEWS (2)

DIRECTIONS

In a shallow dish, beat eggs and milk. In another shallow dish, combine the bread crumbs, lemon-pepper, dill and garlic powder. Dip salmon in egg mixture, then coat with crumb mixture.
Place on a greased baking sheet. Bake at 350 degrees F for 14-18 minutes or until fish flakes easily with a fork.

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REVIEWS

Reviewed on Dec. 10, 2007 by Angie

This recipe is very good. I made a couple changes. I used egg whites only, fresh minced garlic and omitted the dill weed. I will definitely be making this again.

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Reviewed on Aug. 27, 2007 by LINDA MCLEAN

I melted some butter in a skillet and then added the bread crumbs and seasonings before coating the flounder we used for this recipe. Increased the garlic powder and added onion powder and black pepper. Delicious and thanks Kathy!

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