Here is a picture of the salmon from the restaurant. This salmon was great, but the only problem was that there was too much mustard sauce on top so we couldn't taste the blue corn chips. Otherwise, it was cooked to perfection and the julienned vegetables were the perfect accompaniment.
For my blue corn crusted salmon, I omitted the mustard sauce in order bring out the savory flavors and crunch of the blue corn tortialla chips. I served mine over a brown rice medley with a garlicky soy succotash on the side.Blue Corn Crusted Salmon (with soy succotash)
Ingredients:
2 salmon filets
2 tablespoons whole wheat flour
1/3 cup egg whites
1/3 cup crushed blue corn tortilla chips
Olive oil
For Soy Succotash:
1 cup soy beans, peeled
1 cup corn kernels
1/2 red pepper, diced
Dried chili flakes
3 tablespoons minced garlic
Olive oil
Directions:
1. Preheat the oven to 400 degrees. Rinse and pat dry the salmon fillets. Coat the top with a thin layer of whole wheat flour. Using a pastry brush, brush them with the egg whites. Cover the top, over the egg whites, with the crushed blue chips, pressing to adhere.
2. Heat olive oil in a skillet over high heat. Sear the fillets on their non-crusted side first for about 3 minutes, then carefully flip them over and sear them on their crusted side for three minutes. Transfer fillets to a glass baking dish and bake them through, about 8 to 10 minutes.
For Soy Succotash:
1. Heat olive oil in a skillet over medium high heat. Add the garlic and then all the vegetables, sprinkle with dried chili flakes. Saute until vegetables have softened and absorbed the garlic.
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