Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 cup of fresh parsley leaves
- 1 cup of fresh cilantro leaves
- 1/2 cup of fresh mint leaves
- 1/2 cup of peeled garlic cloves
- 1/4 cup of fresh lemon juice
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1/2 cup of olive oil
- 1/2 cup of breadcrumbs
Special equipment needed:
- Food processor
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, combine parsley, cilantro, mint, garlic, lemon juice, salt, and black pepper. Pulse until the mixture is finely chopped.
3. With the food processor running, slowly pour in the olive oil until the mixture becomes a smooth paste.
4. Spread the breadcrumbs on a plate.
5. Dip each salmon fillet into the toum mixture, making sure to coat all sides.
6. Press the toum-coated salmon fillets into the breadcrumbs, making sure to coat all sides.
7. Place the toum-crusted salmon fillets on a baking sheet lined with parchment paper.
8. Bake the salmon for 15-20 minutes, or until the crust is golden brown and the salmon is cooked through.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 24g
Saturated Fat: 4g
Cholesterol: 100mg
Sodium: 490mg
Carbohydrates: 14g
Fiber: 2g
Sugar: 1g
Protein: 36g
Substitutions for ingredients:
- You can use any type of fish instead of salmon.
- You can use any type of herbs instead of parsley, cilantro, and mint.
- You can use any type of breadcrumbs instead of regular breadcrumbs.
Variations:
- You can add some red pepper flakes to the toum mixture for a spicy kick.
- You can add some grated Parmesan cheese to the breadcrumbs for extra flavor.
Tips and tricks:
- Make sure to pat the salmon fillets dry before coating them with the toum mixture.
- If the toum mixture is too thick, you can add more olive oil to thin it out.
- If the breadcrumbs are not sticking to the toum-coated salmon, you can press them down gently with your fingers.
Storage instructions:
- You can store the toum mixture in an airtight container in the fridge for up to 1 week.
- You can store the toum-crusted salmon in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- You can reheat the toum-crusted salmon in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the toum-crusted salmon on a bed of rice or quinoa.
- Garnish the salmon with some fresh herbs or lemon wedges.
Garnishes:
- Fresh herbs
- Lemon wedges
Pairings:
- Roasted vegetables
- Steamed asparagus
- Garlic mashed potatoes
Suggested side dishes:
- Rice pilaf
- Quinoa salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the toum mixture is too thin, you can add more garlic or herbs to thicken it up.
- If the breadcrumbs are burning before the salmon is cooked through, you can cover the baking sheet with foil halfway through cooking.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw fish.
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Toum is a Lebanese garlic sauce that is traditionally served with grilled meats and vegetables.
Flavor profiles:
- The toum crust adds a garlicky, herby flavor to the salmon, while the breadcrumbs add a crispy texture.
Serving suggestions:
- Serve the toum-crusted salmon with a side of roasted vegetables and a glass of white wine.
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