Acorn Crusted Salmon
You can use any type of salmon for this dish. Typical seasons are June/July for Sockeye Salmon, July-November for Coho Salmon, and August/September for Chinook Salmon.
- Prep
- 18 min
- Cook
- 42 min
- Total
- 1 hr
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Use a food processor, blender or other method (meat tenderizer, etc.) to pulverize the acorns into a fine meal. If desired, toast the acorn meal for 5-7 minutes at 375°F/190°C/gas mark 5. Transfer the acorn meal to a dish.
Procedure
Place the egg whites in a shallow dish. Coat each salmon fillet in egg white.
Procedure
Coat each fillet with the acorn meal.
Procedure
Transfer coated fillets to a slightly greased or non-stick baking sheet.
Procedure
Bake for 10-15 minutes in a 425°F/220°C/gas mark 7 oven, or until the fish is flaky when pulled apart with a fork.
Procedure
Serve.
Procedure
Heat a few tablespoons of oil in in a frying pan over medium-high heat. When the oil is hot, add the coated salmon fillets.
Procedure
Pan fry the salmon for 2–3 minutes per side, depending on the thickness of the fillet, until fish is flaky when pulled apart with a fork.
Procedure
Serve.
Notes, tips, and variations
Serve over brown rice and/or add steamed vegetables and roasted potatoes to complete the plate.
Photo: Ryczka · CC0 · http://creativecommons.org/publicdomain/zero/1.0/deed.en · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 10 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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