These Herb-Crusted Cutlets would also be divine served as a “burger”. In a white or whole wheat bun of your choice, place cutlets, romaine lettuce along with a few pickles, tomatoes and red onions slices, season with ketchup, mayo, tartar sauce, honey mustard or wasabi sauce – to taste).
Herb Crusted Salmon Cutlets
Servings
8 Servings
Ingredients
- 1 package A&B Famous Salmon Gefilte Fish defrosted slightly, cut into 1” slices (20-ounce package)
- 1 egg lightly beaten
- 1 tablespoon water
- ½ cup breadcrumbs
- 1/3 cup finely ground walnuts
- ¼ teaspoon dried tarragon
- ¼ teaspoon dried parsley flakes
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon dried basil
- ¼ teaspoon coarse black pepper
- lemon and lime for garnish (optional)
Instructions
- Preheat oven to 400° F.
- Lightly grease a cookie sheet with non-stick cooking spray.
- Using two flat plates for dipping. Place the beaten egg and water in one plate and lightly whisk to combine. In the second plate combine the bread crumbs, nuts, tarragon, parsley, thyme, paprika, basil and pepper.
- Dip the mostly frozen salmon slices into the egg mixture and then into the seasoned bread crumb mixture. Arrange the coated slices on prepared cookie sheet. Spray with cooking spray.
- Bake at 400° for approximately 10 minutes. Remove from the oven, flip the salmon and spray lightly with cooking spray. Return to the oven and bake approximately 10 minutes longer or until golden brown.
- Serve with lemon and lime wedges if desired.
sounds delish thanks Tzivia for commenting and letting us know.
totally awesome!!!! thanks for sharing!
Supper tonight was herb crusted salmon which I just left out the ground walnuts and the saffron rice and cider glazed vegetables which I also left iut tge almonds. All was so easy fast andcgrwat tasting. Seasoning according to the recipe was spot on no changes need to be made to anything.
YAY YAY YAY!!!!!!!!
for sure!
Did this for supper but for the starter course. Used tinned salmon instead so had to make the actual mixture myself. This was so tasty and crispy on the outside. We all wished there had been more. Definitely will make again.
I’ve been making the herb crusted salmon croquette for years. I serve it as an appetizer for a shabbos meal. I changed the crust to oatmeal and walnuts crushed together. I put it on a bed of crayonnaize and lettuce and cherry tomato. Always gets compliments. Also lasts all week for leftovers
Susan Presby Sent from my iPhone
Would like to do this for tonight but wondered if one can do with tinned salmon instead?
oh for sure!!!
actually yes – you are right 🙂
Thanks didn’t watch the video will try it then
can i do this with regular gefilte fish?
but didnt you say you can leave out the nuts?
🙁 sorry
Can’t try because of the nuts