Cookbook | Ingredients | Recipes

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.

Ingredients

1. Two salmon fillets
2. One and a half cups (320 ml) of shelled acorns
3. Two egg whites

Procedure

1. Use a food processor, blender or other method (meat tenderizer, etc.) to pulverize the acorns into crumbs, place them on a plate
2. Crack the eggs into a shallow bowl, using only the egg white
3. Completely coat each fillet in egg white
4. Move the fillets to the plate of acorn crumbs, coat each fillet completely
5. Place on a slightly greased or non-stick baking sheet and bake in the oven at 425f, 220c, Gas mark 7 for 10 to 15 minutes, or until the fish is flaky when pulled apart with a fork

Serves 2: Serve over brown rice and add steamed vegetables to complete the plate. Enjoy!

Changes: By Chief A J Here is some changes I thought would improve the cooking procedures to produce a taster salmon that is not over cooked by 15 to 20 minutes.

Procedure

1. Use a food processor, blender or other method (meat tenderizer, etc.) to pulverize the acorns into crumbs, place on a baking sheet toast to a Carmel brown 5 to 7 min. at 375f, 190c, Gas mark 5
2. Crack the eggs into a shallow bowl, using only the egg white
3. Completely coat each fillet in egg white
4. Move the fillets to a plate of acorn crumbs, coat each fillet completely
5. in a heated fry pan of 3 tbs. of oil [olive or canola ] place coated salmon, or other fatty fish. Pan fry 2 to 3 min. a side, depending on thickness of fillet until the fish is flaky when pulled apart with a fork.

Serves 2: Serve I SUGGEST a side dish of a moderate oily fried rice or French fried potatoes, along with a greens salad with your favorite dressing that will act as a dip[ , if the fish is over cooked and dry., Add steamed vegetables to complete the plate.