Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 cup biltong (dried and cured meat), finely chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and black pepper to taste
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Food processor or blender
Step-by-Step Instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a food processor or blender, pulse the biltong until it becomes finely chopped.
3. In a mixing bowl, combine the biltong, panko breadcrumbs, Parmesan cheese, olive oil, salt, and black pepper.
4. Place the salmon fillets on the prepared baking sheet, skin side down.
5. Press the biltong mixture onto the top of each salmon fillet, covering the entire surface.
6. Bake the salmon for 12-15 minutes, or until the crust is golden brown and the salmon is cooked through.
7. Remove from the oven and let rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 9g
Protein: 45g
Sodium: 600mg
Substitutions for ingredients:
- Biltong can be substituted with beef jerky or prosciutto.
- Panko breadcrumbs can be substituted with regular breadcrumbs or almond flour.
- Parmesan cheese can be substituted with Romano cheese or nutritional yeast.
- Olive oil can be substituted with avocado oil or melted butter.
Variations:
- Add chopped herbs such as parsley or dill to the biltong mixture for extra flavor.
- Use different types of fish such as cod or halibut instead of salmon.
- Make a dipping sauce with Greek yogurt, lemon juice, and garlic to serve alongside the salmon.
Tips and Tricks:
- Make sure to press the biltong mixture firmly onto the salmon to ensure it sticks.
- If the biltong is too tough to pulse in a food processor, chop it finely with a knife.
- Serve the salmon with a side of roasted vegetables or a salad for a complete meal.
Storage Instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the salmon in a preheated oven at 350°F (175°C) for 10-12 minutes, or until heated through.
Presentation Ideas:
- Serve the salmon on a bed of quinoa or rice for an elegant presentation.
- Garnish with fresh herbs or lemon wedges for a pop of color.
Garnishes:
- Fresh herbs such as parsley or dill
- Lemon wedges
Pairings:
- A crisp white wine such as Sauvignon Blanc or Pinot Grigio
- A light beer such as a pilsner or lager
Suggested Side Dishes:
- Roasted vegetables such as asparagus or Brussels sprouts
- A mixed green salad with a vinaigrette dressing
Troubleshooting Advice:
- If the biltong mixture is not sticking to the salmon, brush the salmon with a little bit of olive oil before adding the mixture.
- If the crust is not browning evenly, move the baking sheet to a higher rack in the oven.
Food Safety Advice:
- Make sure the salmon is cooked to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
- Always wash your hands and any surfaces that come into contact with raw fish to prevent cross-contamination.
Food History:
Biltong is a traditional South African snack that is made by drying and curing meat. It was originally made by the indigenous people of South Africa as a way to preserve meat for long periods of time.
Flavor Profiles:
The biltong crust adds a salty and savory flavor to the salmon, while the Parmesan cheese adds a nutty and slightly tangy flavor.
Serving Suggestions:
Serve the Biltong-Crusted Salmon as a main course for dinner or as a fancy appetizer for a dinner party.
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Region: South African