Recipes

Tex-Mex Tortilla Crusted Salmon

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Nino Salvaggio
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Serves: 4

Paired with Nino’s Nationally award winning Santa Fe Style Black Bean & Corn Salsa, this fresh salmon entree is a real explosion of flavor and texture.

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Ingredients

  • 4 8 oz Fillets Salmon, boned and skinned
  • 1 cup All Purpose Flour
  • 1⁄2 cup Milk
  • 2 each Eggs, Extra Large
  • 3 cups Corn Tortilla Chips, crushed small
  • 1⁄4 cup Cilantro Leaves, Fresh, chopped
  • 1⁄4 cup Poblano Chile Pepper, minced
  • 1⁄2 cup Red Onion, minced
  • 1⁄2 cup Red Bell Pepper, minced
  • 2 Tbsp. Sun-Dried Tomato, minced
  • 2 cups Vegetable (Canola) Oil, for pan frying

Instructions

  1. Trim the salmon fillets of any excess bell fat and dredge each in the seasoned flour.
  2. Beat together the eggs and milk to make an egg wash.
  3. Combine tortilla chips, cilantro, poblano chile, onion and red bell pepper and toss.
  4. Dip floured salmon fillets in the egg wash, then into the tortilla mixture to coat on all sides. Set each breaded fillet on a sheet of plastic film and reserve.
  5. Heat oil in a shallow skillet to approximately 350 F and pan fry the breaded salmon fillets on each side until golden brown and the fish is thoroughly cooked through.
  6. Season with salt & pepper.
  7. Serve with Nino’s Santa Fe Style Black Bean & Corn Salsa

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