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Flaxseed or Breadcrumb Crusted Salmon

 

This one is a keeper. Delicious and bursting with a wonderful variety of savory flavors. The flaxseed is a little hard to find. I bought mine in bulk at Fresh Thyme and ground it myself. Use breadcrumbs instead, if desired. Barb L.

Serves: 4

Ingredients:

For the Marinade:

1 ½ lbs salmon in filets or one large piece

1 Tbsp Flying Olive Lemon, Gremolata, or Garlic Extra Virgin Olive Oil

2 Tbsp freshly squeezed lemon juice

½ Tbsp Dijon mustard

1 clove garlic, minced

1Tbsp fresh chives, chopped

1 tsp salt

1 tsp pepper

Horseradish Flaxseed Crust:

¼ cup ground flaxseed, or bread crumbs

1 Tbsp fresh parsley, chopped

1 clove garlic, chopped

½-1 ½ Tbsp horseradish, to taste

1 Tbsp Flying Olive Lemon, Gremolata, or Garlic Extra Virgin Olive Oil

Thin slices of yellow, orange, and/or red mini peppers to garnish, if desired

Directions:

Line a baking dish with a sheet of aluminum foil. Pat dry the salmon and place it skin side down on the aluminum foil.

In a small bowl, whisk together the marinade ingredients until well combined. Using a basting brush, baste the salmon liberally with the marinade, using all of it. Cover the salmon and let it marinade for 30 minutes in the refrigerator.

In another bowl, combine the crust ingredients, adding 1-2 tsp of horseradish to begin. Taste and add more as desired. Combine the ingredients until they form a chunky paste.

Preheat the oven to 375 degrees F about 15 minutes before you begin to cook the fish.

Take the salmon out of the refrigerator and divide the crust among the fillets. Spread the crust ingredients evenly over the fish, then, press it gently into the top of the salmon.

Make a packet out of aluminum foil for one filet, or packets for individual fillets. Fold the foil over the fish and close the top and ends. Place on a baking sheet.

Bake in the oven for 20-25 minutes, depending on the size of your filets, until done. An instant read thermometer should read 120-125 degrees. Remove from the foil and serve with additional Flying Olive EVOO and a few pepper slices, if desired.

Submitted by Barb L.