BAKED XAXLI’P SALMON
Serves: 4
4 salmon fillets (1/4 lb/115 g each) 1/2 tsp (2 mL) kosher salt or sea salt 1/2 tsp (2 mL) smoked paprika 1/2 tsp (2 mL) crushed black peppercorns
For the crust:
1 cup (250 mL) fresh bread crumbs 2 tbsp (30 mL) dried seaweed (soybean paper may be substituted) 1 tbsp (15 mL) roasted pine nuts or almonds 1/4 tsp (1 mL) kosher salt or sea salt 1 tsp (5 mL) lemon zest (grated peel)
For the glaze:
2 egg whites, beaten 1 tbsp (15 mL) maple syrup 2 tsp (10 mL) Dijon mustard 2 tbsp (30 mL) butter, melted
1. Preheat oven to 375 F (190 C). Rinse and pat the fish dry. Season with salt, paprika and crushed peppercorns and set on a baking sheet lined with parchment paper. Let stand for 30 minutes.
2. Make the crust in a food processor, grinding together the bread crumbs, seaweed and pine nuts until fine, then mix with salt and lemon zest.
3. In a small bowl, make the glaze by whisking together the egg whites, maple syrup, mustard and butter.
4. Brush glaze over the top of each salmon fillet. Then coat top and sides of each fillet with the crust mixture. (These steps may be done well in advance.)
5. Bake fish in preheated oven for 10-15 minutes, depending on thickness. Fish is done when the internal temperature is 145 F (65 C). Serve at once.