Acorn Crusted Salmon
2 Portionen
__NOTOC__ 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.
Zutaten
- 2 salmon fillets
- 1 ½ cups (320 ml) of shelled acorns
- 2 egg whites
Zubereitung
- 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.
- Place the egg whites in a shallow dish. Coat each salmon fillet in egg white.
- Coat each fillet with the acorn meal.
Rezeptquelle
Wikibooks · Wikibooks contributors · CC BY-SA 4.0 · Quelle öffnen
Bildnachweis
Ryczka · CC0 · Originalbild öffnen
