This recipe is where it all began. About 16 years ago Joseph had Blue Cheese Crusted Salmon at a restaurant, but he knew we could do it better. So we started playing around with it. This has truly become a family favorite. We love serving it with Caesar Salad.
1-2 Salmon Fillets skinned and boned
8 oz Panko Bread Crumbs
4 oz Blue Cheese
1/4 Dehydrated Onions
3 T Tarragon
1 tsp Granulated Garlic
2 T Olive Oil
1/4 – 1/2 cup Olive Oil for pan searing
Cut Salmon Fillet into the portion sizes you desire.
Preheat the oven to 350 degrees.
In a blender or food processor combined bread crumbs, blue cheese, onions, tarragon, and garlic. Blend together well.
In a bowl large enough for Salmon pieces to fit in beat eggs and 2 T Olive Oil. In a second large bowl pour approximately 1/4 of the bread crumb mixture.
Prepare a cookie sheet with parchment paper to place the seared Salmon on for Baking.
Preheat a large skillet to Medium High with 2-3 T of Olive Oil to sear the Salmon. One piece at a time dip into the egg mixture coating completely. Allow excess eggs to drip back into the bowl. Immediately dip in bread crumb mixture coating completely.
Repeat with each piece of Salmon adding bread crumbs as needed to the bowl. (Unused bread crumbs that have not be in the dipping bowl can be frozen for another time.)
When all pieces are seared bake at 350 for 15 minutes. Allow to rest for 5 minutes before serving.