Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 cup kahikatea (or other white tree bark) powder
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 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 (190°C).
2. In a food processor or blender, pulse the kahikatea powder until it becomes a fine powder.
3. In a mixing bowl, combine the kahikatea powder, panko breadcrumbs, parmesan cheese, parsley, olive oil, salt, and pepper.
4. Place the salmon fillets on a baking sheet lined with parchment paper.
5. Press the kahikatea mixture onto the top of each salmon fillet, covering it completely.
6. Bake the salmon for 12-15 minutes, or until the crust is golden brown and the salmon is cooked through.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Fat: 26g
Protein: 36g
Carbohydrates: 8g
Fiber: 1g
Sugar: 1g
Sodium: 360mg
Substitutions for ingredients:
- Kahikatea powder can be substituted with almond flour or coconut flour.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed cornflakes.
- Parmesan cheese can be substituted with any hard cheese, such as pecorino or romano.
- Fresh parsley can be substituted with any fresh herb, such as basil or thyme.
Variations:
- Add a teaspoon of lemon zest to the kahikatea mixture for a citrusy flavor.
- Use different types of fish, such as cod or halibut, instead of salmon.
- Add a tablespoon of honey to the kahikatea mixture for a sweet and savory flavor.
Tips and tricks:
- Make sure the salmon fillets are patted dry before adding the kahikatea mixture to ensure it sticks well.
- If the kahikatea mixture is too dry, add a tablespoon of water or olive oil to moisten it.
- 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 the salmon, place it in a preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a bed of greens or with a side of roasted vegetables for a colorful and appetizing presentation.
Garnishes:
Garnish the salmon with a sprinkle of chopped fresh parsley or a slice of lemon for a pop of color and flavor.
Pairings:
Pair the salmon with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Quinoa or brown rice
- Salad with a citrus vinaigrette
Troubleshooting advice:
- If the kahikatea mixture falls off the salmon while baking, press it back onto the salmon and bake for an additional 2-3 minutes.
- If the salmon is overcooked, reduce the baking time by 1-2 minutes.
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.
- Wash hands and surfaces thoroughly before and after handling raw fish to prevent cross-contamination.
Food history:
Kahikatea is a type of white tree bark that was traditionally used by the Maori people of New Zealand for medicinal and culinary purposes.
Flavor profiles:
The kahikatea crust adds a nutty and slightly sweet flavor to the salmon, while the parmesan cheese and parsley add a savory and herbaceous note.
Serving suggestions:
Serve the salmon as a main dish for a dinner party or a special occasion.
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