Acorn Crusted Salmon
Photo: Ryczka, CC0
Acorn Crusted Salmon swaps breadcrumbs for ground acorns, which give the coating a nutty, slightly earthy crunch. Only three ingredients are needed: salmon, egg whites and acorn meal. The egg white holds the crust in place, and you can bake the fillets or fry them depending on how much time you have. Any salmon works, so cook it with whatever is in season, from sockeye in early summer to chinook in late summer.
Instructions
Grind the shelled acorns to a fine meal in a food processor or blender. If you have no machine, pound them with a meat tenderizer or similar tool. For a deeper flavor you can toast the meal for 5 to 7 minutes at 375°F/190°C/gas mark 5, then tip it into a dish.
Put the egg whites in a shallow dish. Turn each salmon fillet in the egg white so it is wet on all sides.
Press each wet fillet into the acorn meal until it is coated evenly.
To bake, set the coated fillets on a lightly greased or non-stick baking sheet. Bake for 10 to 15 minutes in a 425°F/220°C/gas mark 7 oven. The fish is done when it flakes easily if you pull it apart with a fork.
To pan fry instead, heat a few tablespoons of oil in a frying pan over medium-high heat. When the oil is hot, lay in the coated fillets.
Cook for 2 to 3 minutes per side, depending on how thick the fillets are. The salmon is done when it flakes easily with a fork.
Serve over brown rice, or with steamed vegetables and roasted potatoes.
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