Cookbook: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

 * 2 salmon fillets
 * 1½ cups (320 ml) of shelled acorns
 * 2 egg whites

Procedure

 * 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) Place the egg whites in a shallow dish. Coat each salmon fillet in egg white.
 * 3) Coat each fillet with the acorn meal.

Oven cooking method

 * 1) Transfer coated fillets to a slightly greased or non-stick baking sheet.
 * 2) 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.
 * 3) Serve.

Stovetop cooking method

 * 1) 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.
 * 2) 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.
 * 3) Serve.

Notes, tips, and variations

 * Serve over brown rice and/or add steamed vegetables and roasted potatoes to complete the plate.