Salmon Milanese
Salmon Milanese. Everyone loves a classic Milanese salad…butttt have you ever tried one with salmon?! If not, you 100% need to because crispy Italian breaded salmon paired with the lemony arugula salad, cherry tomatoes, avocado, and Parmesan makes for the perfect Milanese to welcome the weekend. And of course…give it a little touch of summer with some fresh basil. Because it’s the last weekend of January and that means one weekend closer to better summer weather !! And better weather summer cocktails ;))) !!
Trying something totally new and unique for us today with this Salmon Milanese. We’re turning the classic Milanese salad into a salmon dish. And seriously you guys, this did not disappoint. Everything in this is the same as our typical chicken or Veal Milanese, but we’re swapping the meat for seafood. And I am all about that.
And there is pretty much nothing not to love about Milanese. The tangy arugula salad. We like to add avocado and cherry tomatoes for extra deliciousness. Plus there’s all that parmesan….we like to go heavy on it because you can never have enough cheese, you know?! And finally the salmon breaded in Italian seasoned breadcrumbs and fried until perfectly golden and crispy.
And I know I have been reminding you guys all week, but it is the last week of January. And quite honestly I don’t know anyone who likes the month of January. So here’s this incredibly good dish to celebrate…and I’m having a cocktail tonight…because why not?! Cheers !!
Ingredients
3 - 4 (6 ounce) salmon filets
salt and pepper
2 eggs; beaten
1 1/2 cups panko breadcrumbs
1/2 cup Parmesan cheese; grated
2 tablespoons dried parsley flakes
1/2 cup olive oil; divided
3 tablespoons butter
10 ounces arugula
juice of 1 lemon
10 ounces cherry tomatoes; halved
1 avocado; diced
fresh basil leaves and additional parmesan for serving
Directions
In a large shallow bowl, mix together the panko, grated parmesan cheese, and parsley flakes. Sprinkle the salmon with salt and pepper. Dip the salmon in the egg then dredge in the panko mixture until all salmon is breaded.
In a large skillet over medium-high heat, add 1/4 cup of olive oil and the butter. When the butter sizzles, add the salmon and pan fry on each side until golden. About 4 minutes per side. Set aside.
Meanwhile make the arugula salad. In a large serving bowl, add the arugula, tomatoes, and avocado. Drizzle with the remaining 1/4 cup of olive oil and lemon juice. Season with salt and pepper. Served topped with salmon filets, basil leaves, and parmesan.
