Gingersnap Crusted Salmon
Gingersnap Crusted Salmon could be just the dairy free and pescatarian recipe you've been looking for. For $2.94 per serving, you get a main course that serves 4. One portion of this dish contains around 29g of protein, 10g of fat, and a total of 316 calories. 259 people found this recipe to be yummy and satisfying. A mixture of whole wheat pastry flour, seasoned bread crumbs, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by How Sweet Eats. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 98%, this dish is spectacular. Try Bourbon Gingersnap Crusted Ham, Gingersnap-Crusted Sweet Potato Cake, and Gingersnap-Crusted Ham with Apricot-Mustard Sauce for similar recipes.
Servings: 4
Ingredients:
3 egg whites, lightly beaten
15 gingersnap cookies, crushed (about 1/2 cup)
1/2 cup panko bread crumbs
1/2 teaspoon pepper
1 pound of fresh (or thawed) salmon, cut into 4 pieces (or 4 separate filets)
1/2 teaspoon sea salt
1/4 cup regular seasoned bread crumbs
1/4 cup whole wheat pastry flour
Equipment:
aluminum foil
baking sheet
wire rack
bowl
oven
Cooking instruction summary:
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil, then set a wire rack on top. Spray the rack with nonstick spray.In a bowl, lightly beat the egg whites, then set aside. In another bowl, combine gingersnaps, bread crumbs, and flour, stirring to combine.Season salmon with salt and pepper. Dip each piece in egg white to coat, then dredge through the bread crumbs mixture, really pressing to adhere. Gently place on the wire rack and repeat with the others. Lightly spritz each piece with nonstick spray or mist with olive oil. Bake for 10 minutes, then flip and bake (spritzing again with spray) for 10-12 more, or until salmon is cooked through and flakes.Note: if fish skeeves you out, you can sub chicken instead.
Step by step:
1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil, then set a wire rack on top. Spray the rack with nonstick spray.In a bowl, lightly beat the egg whites, then set aside. In another bowl, combine gingersnaps, bread crumbs, and flour, stirring to combine.Season salmon with salt and pepper. Dip each piece in egg white to coat, then dredge through the bread crumbs mixture, really pressing to adhere. Gently place on the wire rack and repeat with the others. Lightly spritz each piece with nonstick spray or mist with olive oil.
2. Bake for 10 minutes, then flip and bake (spritzing again with spray) for 10-12 more, or until salmon is cooked through and flakes.Note: if fish skeeves you out, you can sub chicken instead.
Nutrition Information:
covered percent of daily need
