Easy Breaded Salmon

6-6 oz Salmon fillets
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
2 tsp dried parsley
1/2 tsp paprika
1 egg white
1 Tbls water
1 Tbsl lemon juice
3 Tbls butter, melted

Heat oven to 475 degrees. Line baking pan with tin foil (for easy clean up) and spray with butter spray. In a shallow bowl combine bread crumbs, Parmesan cheese, parsley, and paprika. In another shallow bowl, combine egg, water, and lemon juice; mix well.

Dip fish fillets into egg mixture, then coat with crumb mixture. Place fish in pan. Drizzle with melted butter.

Bake at 475 for 10-15 minutes or until fish flakes easily with fork.

*We like to eat the fish over rice and a bit of homemade ranch (then again, we eat ranch on everything).

Honey-Ginger Baked Salmon

I LOVE this recipe, and I'm not even a huge fan of fish.

1/3 cup orange juice
1/3 cup honey
1/4 cup lite soy sauce
1 Tbsp. minced ginger
1 Tbsp. minced garlic
4 (4 oz.) salmon fillets
5 green onions, sliced (1/4 cup)
Jasmine (or regular white) Rice (2 cups)

1. Prepare rice according to package directions. Keep warm.

2. Cook orange juice and next 4 ingredients in a small saucepan over medium heat, stirring once, 1 minute. Remove from heat; remove and reserve 2/3 cup orange juice mixture. Pour remaining mixture into a large shallow baking dish, add salmon, turning to coat. Cover or seal, and chill 15 minutes. Remove salmon from marinade, discarding marinade. Place marinated salmon on an aluminum foil-lined jelly roll pan.

3. Bake at 375 for 20 minutes or until fish flakes easily with a fork (I like to over-bake it just a little bit).

4. Meanwhile, bring reserved 2/3 cup orange juice mixture to a light boil in a small sauce pan over medium heat; cook 5 minutes or until slightly thickened and syrupy.

5. Serve salmon over rice. Top with orange sauce, and sprinkle with green onions.