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Crispy Herbed Salmon

Hands-on time 10 mins
Total time 22 mins
Yield

Serves 4 (serving size: 1 fillet)

Breaded fish is a surefire family hit, and this version is arguably the crispiest you’ll ever try. If you have a batch of Crunchy Fried Bulgur, Quinoa, or Millet in your freezer, this entrée comes together in less than 25 minutes.

Ingredients

  • 3/4 cup Crunchy Fried Bulgur
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh chives
  • 3 tablespoons canola mayonnaise
  • 1 teaspoon Dijon mustard
  • 4 (6-ounce) salmon fillets
  • Cooking spray
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 366
  • fat 18.1 g
  • satfat 1.8 g
  • monofat 7.1 g
  • polyfat 5 g
  • protein 38 g
  • carbohydrate 10 g
  • fiber 1 g
  • sugars 1 g
  • Est. Added Sugars 0 g
  • cholesterol 89 mg
  • iron 2 mg
  • sodium 421 mg
  • calcium 30 mg

How to Make It

  1. Preheat oven to 425°F.

  2. Combine first 3 ingredients in a small bowl, tossing well.

  3. Combine mayonnaise and mustard in a small bowl, stirring well. Arrange fish on a baking sheet coated with cooking spray. Sprinkle fish evenly with salt and pepper; spread mayonnaise mixture evenly over fish. Carefully pat Crunchy Fried Bulgur mixture evenly over fish. Bake at 425°F for 10 to 12 minutes or until desired degree of doneness.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;