Salmon Oreganata
Salmon Oreganata Salmon Oreganata served with Roasted Brussel Sprouts and Rosemary Sweet Potatoes Another Christmas Eve fish suggestion or anytime you want a moist and flavourful salmon! Oreganata is a breadcrumb topping that is used frequently in Italian cooking to add flavour to baked dishes such as chicken, pork, veal, fish and seafood such as shrimp and clams! This versatile topping is quick to make with a few simple ingredients that most of us already have in our pantry and fridge. Once you try it, I promise you will want it on all sorts of meat! This recipe will provide you with the base for the oreganata and how I use it on salmon. The moisture from the toppings create a seal and give the salmon an incredible moist texture. As always, the amounts are just a guideline, please add more or less depending on your taste buds and what you feel it needs. Go with your instincts! Ingredients salmon fillets ( individual or half salmon) 1 cup dried Italian seasoned breadcrumbs 1.5 cups c