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.