Cookbook:Acorn Crusted Salmon

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Cookbook | Ingredients | Recipes

Acorn Crusted Salmon[edit]

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.


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


  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 425 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!