Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup muhammara sauce
- 1/2 cup panko breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped walnuts
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a small bowl, mix together the muhammara sauce, panko breadcrumbs, parsley, walnuts, and parmesan cheese.
4. Season the salmon fillets with salt and pepper.
5. Spread the muhammara mixture evenly over the top of each salmon fillet.
6. Drizzle a little olive oil over each fillet.
7. Place the salmon fillets on the prepared baking sheet.
8. Bake for 12-15 minutes or until the salmon is cooked through and the crust is golden brown.
9. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 12-15 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 420
- Fat: 24g
- Carbohydrates: 14g
- Protein: 36g
- Fiber: 2g
- Sodium: 560mg
Substitutions for ingredients:
- If you can't find muhammara sauce, you can use red pepper paste or harissa instead.
- You can use any type of nuts you like instead of walnuts.
- If you don't have panko breadcrumbs, you can use regular breadcrumbs instead.
Variations:
- You can use this same crust recipe on other types of fish, such as cod or halibut.
- You can also use this crust recipe on chicken breasts or pork chops.
Tips and tricks:
- Make sure to pat the salmon fillets dry with a paper towel before seasoning them.
- If you want a spicier crust, add some red pepper flakes to the muhammara mixture.
- If the crust is not browning enough, you can broil the salmon for the last minute or two of cooking.
Storage instructions:
- Store any leftover salmon in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the salmon, place it in a baking dish and cover it with foil.
- Bake in a 350°F (175°C) oven for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the salmon on a bed of mixed greens or roasted vegetables.
- Drizzle some extra muhammara sauce over the top of the salmon before serving.
Garnishes:
- Garnish the salmon with some fresh parsley or chopped walnuts.
Pairings:
- This salmon goes well with a side of roasted sweet potatoes or quinoa.
Suggested side dishes:
- Roasted sweet potatoes
- Quinoa salad
- Grilled asparagus
Troubleshooting advice:
- If the crust is falling off the salmon, make sure to press it down firmly into the muhammara mixture before baking.
- If the salmon is overcooking, reduce the cooking time by a few minutes.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Food history:
- Muhammara is a traditional Middle Eastern dip made with roasted red peppers, walnuts, and pomegranate molasses.
Flavor profiles:
- This salmon has a spicy, nutty, and slightly sweet flavor from the muhammara crust.
Serving suggestions:
- Serve this salmon with a side of roasted vegetables and a glass of white wine.
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