Crunchy Creole Ranch Salmon - Tony Chachere's
This one-pot meal is quick, delicious and makes for easy cleanup. Tony's Creole-Style Ranch Dressing keeps the meat moist and provides lots of flavor. You have to try this recipe by James Beard...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.tonychachere.com.
Ingredients
- 1 Cup Panko Breadcrumbs
- Zest of 1 Lemon (Optional)
- 2 Tablespoons Fresh Parsley, Chopped
- 1 Clove Garlic, Chopped
- Pinch of Tony's Original Creole Seasoning
- 1 Teaspoon Olive Oil
- 1 Bag (15 Ounces) of Chickpeas, Drained
- 1 Pound Asparagus, Trimmed
- 3 Tablespoons Tony's Creole-Style Ranch Dressing
- 24 Ounces Boneless, Skinless Salmon Filet or 4 Boneless Skinless Chicken Breasts
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Shrimp & Crawfish Creole Pasta - Tony Chachere's
tonychachere.com
Broiled Ranch Salmon Fillets - Tony Chachere's
tonychachere.com
Tony’s Ranch Salad - Tony Chachere's
tonychachere.com
Shrimp Creole - Tony Chachere's
tonychachere.com
Panko Crusted Salmon - Tony Chachere's
tonychachere.com
Creole Salmon Spring Rolls - Tony Chachere's
tonychachere.com
Tony’s Crawfish Casserole - Tony Chachere's
tonychachere.com
Shrimp Creole - Tony Chachere's
tonychachere.com