recipe.exchange

Acorn Crusted Salmon

@jpdevries.bsky.social

A forager's take on Pacific Northwest salmon: fillets dipped in egg white and crusted in toasted acorn meal, then baked — or pan-fried — until they flake apart. The acorns bring a sweet, earthy crunch that stands up to rich salmon. Serve with a crisp Willamette Valley white. Shared by @jpdevries.bsky.social on Bluesky (https://bsky.app/prof...)

Yield 2 servings

Ingredients

  • 2 salmon fillets
  • 1.5 cups 320 ml) of shelled acorns
  • 2 egg whites

Instructions

  1. 1
    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.
  2. 2
    Place the egg whites in a shallow dish. Coat each salmon fillet in egg white.
  3. 3
    Coat each fillet with the acorn meal.
  4. 4
    Transfer coated fillets to a slightly greased or non-stick baking sheet.
  5. 5
    Bake for 10-15 minutes in a 425°F/220°C/gas mark 7 oven, or until the fish is flaky when pulled apart with a fork.
  6. 6
    Serve.
  7. 7
    Heat a few tablespoons of oil in in a frying pan over medium-high heat. When the oil is hot, add the coated salmon fillets.
  8. 8
    Pan fry the salmon for 2–3 minutes per side, depending on the thickness of the fillet, until fish is flaky when pulled apart with a fork.
  9. 9
    Serve.

Recipe Attribution

Licensed under
Creative Commons Attribution 4.0