Parmesan Crusted Salmon

"A lightly seasoned Parmesan cheese crust brings a bold but not overpowering flavor to the salmon steaks cooked in a white wine and teriyaki marinade."
(serves 4)

1/2 cup freshly grated* Parmesan cheese
1 cup Italian seasoned Panko* bread crumbs
1 t. dried tarragon
1 t. dill weed
1 cup white wine
1/4 cup low sodium* teriyaki sauce
1 T. melted Kerrygold* butter
1/4 cup chopped red onion
1 T. minced garlic
2 lbs. wild caught* salmon steaks
2 eggs, beaten

In a med. saucepan over med. heat, blend white wine, teriyaki sauce, butter, red onion, and garlic. Cook and stir until onions are tender. Let cool. Marinate steaks for two hours. Do not discard marinade. In a shallow, med. bowl, mix Parmesan, bread crumbs, tarragon, and dill. Place eggs in another shallow bowl. Dip steaks in, turning to coat, and let excess drop off.  Press one side of each salmon steak into the Parm. mixture. Turn to press the mixture on other side. Place the marinade in a large skillet over med. high heat. Add steaks and cook until most of the liquid is reduced, 10-15 mins., then flip carefully. Continue cooking until crust is golden brown and fish is easily flaked with a fork.

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MM