A ‘ridiculously simple’ salmon recipe
This recipe for wasabi cracker-crusted salmon is ridiculously simple. The fish is first lathered with sour cream spiked with hot mustard, topped with crushed wasabi rice crackers and then baked.
The general rule for baking fish is to cook it at 400 F for 10 minutes for every inch of thickness.
How do you know when it is done? Stick a knife in it; if the knife goes through it easily, it’s cooked through.
I prefer to slightly undercook salmon, especially the wild variety (the government advises cooking salmon well done) since it’s so lean, so take it out of the oven when you find just a little resistance in the middle of the fillet.
Start to finish: 30 minutes
(10 minutes hands-on)
Preheat oven to 400 F. In a bowl, combine the sour cream, mustard and brown sugar. Add salt to taste. Put 35 crackers in a resealable plastic bag and crush them using a rolling pin. (You should have about 1 cup crushed crackers; if not, crush a few more.)
Season the salmon on all sides with salt. In a shallow baking pan, arrange the fillets in one layer, skinned side down, spread the top of each piece with the sour cream mixture and top with the crushed crackers.
Bake the salmon in the top third of the oven for 10 minutes, until barely cooked through.
Note: If all you can find is dried Coleman’s, follow the instructions on the side of the package to reconstitute it. If you cannot find English mustard, use Dijon mustard. Per serving: 316 calories (39 per cent from fat); 14 grams fat (4
g saturated); 98 milligrams cholesterol; 409 mg sodium; 13 g carbohydrate; 1 g sugar; 31 g protein.