Mediterranean Breaded Salmon With Vegetables And That First Taste
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, Bertolli Olive Oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, eggplant, food, Gold Medal flour, granulated sugar, Great Value fresh baby spinach leaves, Green Giant, Green Giant frozen baby lima beans, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, lemon, Libby, McCormick pepper, McCormick spices, Mezzetta roasted red bell peppers, Morton salt, Pam Cooking Spray, panko crispy bread crumbs, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, salmon fillet, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I first tasted baked salmon at the first birthday of the son of my former boss. I was skeptical aft first because it smelled so strong I felt like it was going to swallow me whole. I was glad I did have a taste, though. It was one of the best dishes I have ever tasted. This baked salmon had lots of garlic on it (which explained the super strong smell), but there was also cheese in there that balanced the somewhat spicy taste of garlic. It was also topped with roasted nuts that gave it a kick and a hint of that nutty flavor. I wasn’t able to ask for the recipe back then, so I’ve been searching for something similar ever since.
This recipe that I found over at Betty Crocker tastes far different from my first baked salmon. But it tastes really good in its own way and I am pretty sure that it will have your mouth water in no time. It has a multitude of flavors going on in there and it’s quite healthy too with all the vegetables included in the dish. You will thank Betty Crocker for this Mediterranean style recipe, I’m sure of that.
Photo and recipe courtesy of Betty Crocker.
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