Herb Crusted salmon

1 (20-ounce) package A&B Famous Salmon Gefilte Fish, slightly defrosted, cut into 1" slices
1 egg, lightly beaten
1 tablespoon water
3/4 cup bread crumbs
1/3 cup packaged, finely ground walnuts (in place of nuts add an additional 1/3 cup bread crumbs)
1/4 teaspoon dried tarragon
1/4 teaspoon dried parsley flakes
1/2 teaspoon thyme
1/2 teaspoon paprika
1/2 teaspoon basil
1/4 teaspoon coarse black pepper
lemon and lime, for garnish (optional)

1. Preheat oven to 400° F.
2. Lightly grease a cookie sheet with non-stick cooking spray.
3. Using two flat plates for dipping, place the beaten egg and water in one plate and in the second plate combine the bread crumbs, walnuts, tarragon, parsley, thyme, paprika, basil and pepper.
4. Dip the mostly frozen salmon slices into the egg mixture and then into the seasoned breadcrumb mixture. Arrange the coated slices on prepared cookie sheet.
5. Bake at 400� for approximately 10 minutes. Turn, spray lightly with cooking spray and continue to bake approximately 10 minutes longer or until golden brown.
6. Serve with lemon and lime wedges if desired.

Tip
These Herb-Crusted Cutlets would also be divine served as a salmon burger. In a white or whole wheat bun of your choice, place 1 cutlet, romaine lettuce, pickle rounds, tomatoes and red onions slices, season with ketchup, mayo, tartar sauce, honey mustard or wasabi sauce - to taste.

Along with a fresh salad dressed in olive oil and lemon you'll have a complete healthy meal in a matter of minutes.

VISITORS COMMENTS: 6

(6) Pearl Krusen, 24/9/2008
Amazing recipe
This video inspired me to run out and get what I needed to cook this. I also bought the book and cannot wait for its arrival. Keep the videos coming!

(5) rose, 5/8/2008
loved it!
great presentation, and great addition to aish.com!

(4) Atara Gilbert, 3/8/2008
I can't wait to try this recipe!
I found the demonstration on herb crusted salmon cutlets both informative and entertaining. What an innovative way to transform your basic gefilte fish loaf! The results looked delicious and I can't wait to try this recipe for the upcoming nine days. Please keep the videos coming!

(3) Rabbi Alan Ira Silver, 3/8/2008
It's summer time
People it's summer time so please keep your herbs, spices & nut products in the refrigerator to prevent them from growing webs & bacteria inside of their containers or bags. In regard to the bread crumbs, please make sure they are kosher as there are brands out there that have non-kosher cheese additives. Wash outside of lemon with soap & water before using and check for thrips. Enjoy!!

About the author:

Jamie Geller

Jamie Geller left a fast-track career as a New York City TV producer to embark on the frazzled-track career of Jewish wife and mother. Though cooking and baking had been on her "Never" list, she found herself outrageously enthusiastic about learning how to prepare terrific meals. Her family and guests now enjoy scrumptious Shabbos and holiday delicacies around her dining room table in Monsey, New York. Much to her own surprise,

today Jamie is an internationally syndicated food and lifestyle columnist and is the host of the OU cooking show, �Simply Kosher.� You can pick up more shortcuts, cooking tips and new recipes by visiting Jamie at her online home: www.quickandkosher.com