Friday, September 10, 2010

Poppy Seed Crusted Salmon

I'm really not a big fish fan but I can appreciate good salmon. And it makes me feel super healthy eating it because of the large amount of omega 3 fatty acids and the fact that it's low calorie. Btw, did you know that wild-caught salmon has more omega 3's in it than farm-raised? I just learned that today. Gotta love that Google. :)

Anyhow, I was so excited the other day at the grocery store because they actually had fresh salmon! It seems like quite a bit of the time it's classified as fresh but the fine print on the label says, "fresh, previously frozen." Living in a land-locked state sometimes has disadvantages.

The aforementioned fresh fish actually had almost all the tiny bones left in it. I spent half an hour painfully pulling them out with my fingers. Seriously obnoxious but a learning experience all the same.

Take your salmon portions and coat them in an egg wash.

Then dredge in poppy seeds and bread crumbs.

By the way, you can keep your hands from getting gross by dipping the fish in the egg wash with one hand and dredging it with the other hand. However, I rarely remember to do this...

Pan fry the fish in a combination of melted butter and olive oil until golden brown on both sides.

Yummy! I spooned a bit of alfredo sauce over the top, just because.

The poppy seeds add a fun little bit of flavor, crunch and texture to the breading.

Poppy Seed Crusted Salmon (printable recipe)
Serves 4 

1 lb. salmon, cut into 4 serving size filets
1 egg
salt and black pepper
1/2 c. bread crumbs (Panko works fantastic!)
1/4 tsp. onion powder
2 tbsp. poppy seeds

In a shallow dish, whisk egg together with a bit of salt and black pepper. Coat salmon filets in egg wash.

Combine bread crumbs, onion powder and poppy seeds. Dredge salmon filets in bread crumb mixture.

Melt 1 tbsp. of butter in a skillet along with 1 tbsp. olive oil over medium heat. Pan-fry the filets for 3-5 minutes per side, or until the crust is golden brown and salmon flakes easily when pricked with a fork.

Serve immediately and enjoy!

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