Friday, August 20, 2010
Fantastic Food Friday: Parmesan Salmon
Salmon (I prefer steaks but you can use fillets)
Salt and pepper to taste. Spread a thin layer of mayonnaise and sprinkle with the cheese. Cook under the broiler or on the barbecue till flesh is opaque.
Steak Tip: because the steaks are thicker I cook them about halfway before adding the mayo and cheese. So the cheese doesn't melt off if I'm using the barbecue or burn if I'm using the broiler.
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