5.3.10

Walnut Crusted Salmon

Having a fresh wild caught salmon fillet for dinner is a luxury in my books, at least when I'm here at school. Salmon was on sale at my store for $9.99/lb and I had to buy a piece, especially with the additional employee discount :) For $4 I got a beautiful piece of salmon, along with some other goodies like fresh fruit, brussel sprouts, and grape tomatoes! I called Ryan and he told me "I made out like a bandit," I did without a doubt. I loving my job.
A couple days ago, thanks to FoodGawker of course, I found and fell head over heels with my new favorite food blog, Sprouted Kitchen. Their walnut crusted salmon looked too good to be true, I had to give it a try with my special fillet. I wish all the ingredients that the edamame mash called for but I will make it eventually, consider it bookmarked. Instead I roasted some asparagus and grape tomatoes in balsamic vinegar, crushed pepper, and sea salt.

Skyping with Ryan and trying to show him my dinner, it's hard for him to see and for me to explain how great this salmon was. The walnut breading with the dried basil was perfectly nutty and savory. You have to give this one a try. Oh and don't forget the lemon juice on top. (Thats half of my fillet, btw)

Four 4 oz. Wild Pacific Salmon Filets
1 Cup Walnuts, Very Finely Chopped
1/4 Cup Whole Wheat Flour (or any gluten free option will work too)
1 Egg White
1 Tbsp. Water
1 Tsp. Dried Basil
1 Tbsp. Oil (anything neutral tasting)
I did measurements by eye because I was only cooking for me. Preheat oven to 400. Combine the finely chopped walnuts, dried basil and pinch salt, set aside. In a separate bowl whisk eggs and water. Put the flour in a separate bowl as well. Heat oil in a pan on medium heat.Place the fillet in the flour, then eggs, then the walnuts. Cook salmon, nut side down, and sear until crust is toasted and firm, about 3 min. Place in the oven to cook till desired. I left it in there for about 7 min.

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