GUEST CONTRIBUTOR/ RECIPE

Fried Salmon With Tuscan Lemon Sauce

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Fried Salmon With Tuscan Lemon Sauce

I love this breaded and fried salmon recipe with Tuscan lemon sauce. It’s like a green cream sauce with sun dried tomatoes and it’s packed with flavor. This flaky fish with crunchy deep fried breading will satisfy all your taste buds.

Tuscan lemon cream sauce with sun dried tomatoes is mouthwatering. Sun dried tomatoes have such a uniquely superb flavor. They are made by placing ripe tomatoes in the sun for 4 to 10 days in order to lose most of their water content.

What I love about sun dried tomatoes other than flavor is that they keep a lot of their nutrients. They are rich in lycopene, vitamin C, and other antioxidants. It’s a lovely refreshing flavor with this fried salmon recipe. Other ingredients for the Tuscan lemon cream sauce with sun dried tomatoes includes salsa verde.

Green cream sauce with sun dried tomatoes is spicy and zesty.

This ingredient is green and very spicy! It’s a Mexican condiment made of tomatillo and green chili peppers. Something interesting about salsa verde is that it actually originated all the way back to the Aztec Empire! This fried salmon recipe also uses 6 (8 oz) skinless and boneless salmon fillets and 4 cups vegetable oil for deep frying.

You will also need 3 large eggs, 1 cup bread crumbs, and 1 cup all purpose flour. Don’t forget the 1 tbsp cornstarch, 1 tbsp seasoned salt, 1/2 tbsp lemon pepper for the breading! The Tuscan lemon cream sauce with sun dried tomatoes requires the following ingredients: 1 cup chicken broth, 1/4 cup salsa verde, 2 tbsp lemon juice, and 1 tsp lemon zest.

Also 2 tbsp olive oil 2 tbsp cream, 1/2 tbsp salt, 1 tbsp garlic flakes, and 1 tbsp dried basil flakes. The sauce ingredients I love the most with this fried salmon recipe include 1/2 tbsp dried oregano, 1/2 tbsp dried red bell peppers, 1/2 tbsp dried green bell peppers, and 1/2 tbsp onion powder.

Most importantly do not forget 2 tbsp chopped sun-dried tomatoes and 1/4 cup parmesan cheese for the best flavor. Furthermore 2 tbsp cornstarch helps thicken and bulk up the fried fish breading.

Fried Salmon With Tuscan Lemon Sauce

Dinner
By Guest contributor Serves: 6
Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes

I love this breaded and fried salmon recipe with Tuscan lemon sauce. It’s like a green cream sauce with sun dried tomatoes and it’s packed with flavor. This flaky fish with crunchy deep fried breading will satisfy all your taste buds.

Ingredients

  • Ingredients For The Sauce
  • 1 cup chicken broth
  • 1/4 cup salsa verde
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp olive oil
  • 2 tbsp cream
  • 1/2 tbsp salt
  • 1 tbsp garlic flakes
  • 1 tbsp dried basil flakes
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried red bell peppers
  • 1/2 tbsp dried green bell peppers
  • 1/2 tbsp onion powder
  • 2 tbsp chopped sun-dried tomatoes
  • 1/4 cup parmesan cheese
  • 2 tbsp cornstarch
  • Ingredients For The Fried Fish
  • 6 (8 oz) salmon fillets (skinless and boneless)
  • 4 cups vegetable oil (for frying)
  • 3 large eggs
  • 1 cup bread crumbs
  • 1 cup all purpose flour
  • 1 tbsp cornstarch
  • 1 tbsp seasoned salt
  • 1/2 tbsp lemon pepper

Instructions

Directions For The Sauce

1

Combine all the dry ingredients/ seasonings in a medium mixing bowl and whisk thoroughly

2

Heat the oil, cream, lemon juice, lemon zest, and salsa verde in a medium sauce pan on low heat and whisk them into a thick sauce

3

Slowly whisk in the dry ingredients until a paste texture starts to form

4

Lastly, slowly whisk in the chicken broth and bring to a simmer for 3 minutes

5

Allow the sauce to rest for 5 minutes

Directions For The Fried Fish

6

Combine the bread crumbs, flour, salt, cornstarch and lemon pepper in a large mixing bowl and whisk thoroughly

7

Whisk the eggs in a separate bowl

8

Coat each salmon fillet completely in the eggs and then immediately toss in the breadcrumb mixture

9

Do this for each salmon fillet so they are all thoroughly coated in breading

10

Bring the oil to a medium heat in a large skillet (temperature should be around 350 degrees F or 175 degrees C)

11

Drop 2 fillets at a time into the hot oil (carefully) and fry for 5 minutes before flipping them over and continuing to fry for another 5 minutes

12

Allow them to rest on some paper towels to absorb excess oil drippings


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