Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 cup of biancospino (hawthorn) berries
- 1/2 cup of breadcrumbs
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the biancospino berries and remove the stems.
3. In a food processor or blender, pulse the biancospino berries until they are finely chopped.
4. Add the breadcrumbs, olive oil, lemon juice, salt, and pepper to the food processor and pulse until the mixture is well combined.
5. Line a baking sheet with parchment paper.
6. Place the salmon fillets on the parchment paper.
7. Spoon the biancospino mixture over the top of each salmon fillet, pressing it down gently to form a crust.
8. Bake the salmon for 15-20 minutes, or until the crust is golden brown and the salmon is cooked through.
9. Remove the salmon from the oven and let it rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 358
- Fat: 19g
- Carbohydrates: 10g
- Protein: 34g
- Fiber: 3g
Substitutions for ingredients:
- If you can't find biancospino berries, you can use dried cranberries or cherries instead.
- You can use any type of breadcrumbs you prefer, including gluten-free breadcrumbs.
Variations:
- Instead of salmon, you can use any type of fish you like, such as cod or halibut.
- You can add herbs to the biancospino mixture, such as thyme or rosemary, for extra flavor.
Tips and tricks:
- Make sure to remove the stems from the biancospino berries before pulsing them in the food processor.
- Press the biancospino mixture down gently onto the salmon fillets to ensure it sticks.
- Let the salmon rest for 5 minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store any leftover salmon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the salmon, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the salmon on a bed of greens, such as arugula or spinach, for a colorful presentation.
Garnishes:
- Garnish the salmon with lemon wedges and fresh herbs, such as parsley or dill.
Pairings:
- This salmon pairs well with roasted vegetables, such as asparagus or Brussels sprouts.
Suggested side dishes:
- Serve the salmon with a side of quinoa or brown rice for a complete meal.
Troubleshooting advice:
- If the biancospino mixture is not sticking to the salmon, try adding a little more olive oil to the mixture.
Food safety advice:
- Make sure the salmon is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Biancospino berries have been used in traditional medicine for centuries to treat heart and digestive issues.
Flavor profiles:
- The biancospino crust adds a slightly tart and sweet flavor to the salmon, while the lemon juice adds a bright and citrusy note.
Serving suggestions:
- Serve the salmon with a glass of white wine, such as a Sauvignon Blanc or Pinot Grigio.
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