Rye encrusted salmon. Chef Feker puts a fresh spin on that fresh salmon you've just brought home from the market. Rye flour contains lots of the wild yeasts and lactic acid forming bacteria needed to establish a vigorous sourdough But there may yet be hope for sourdough rye bread lovers. Salmon cakes may be a classic way to make use of leftover salmon—these are so good you will never think they're made from leftovers when you eat them.

Click here to PIN Herb-Encrusted Grilled Salmon! It might be a slightly lack-luster photo but this Herb-Encrusted Grilled Salmon was one of the best tasting pieces of salmon I ever cooked. This maple pecan crusted salmon is marinated, crusted with pecans, and baked to golden deliciousness. You can have Rye encrusted salmon using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Rye encrusted salmon

1. Prepare 1 slice of rye bread.
2. You need 1 of egg, white only.
3. You need 1 of 6-8oz filet salmon.
4. You need of Salt & pepper.
5. You need 1/2 tsp of caraway seeds.

Smoked Salmon with Cream Cheese, Capers, and Red Onion. Combine cream cheese, capers, red onion, lemon zest and juice, salt, and. my pistachio encrusted salmon served on a bed of wilted spinach tossed with a sun-dried tomato pesto is a healthy and delicious option for your dinner table. Place salmon fillets in skillet, skin side down. Cut smoked salmon into strips just large enough. of salmon and place each one on a circular cracker.

Rye encrusted salmon instructions

1. Cut the crust off the rye bread, and with a rolling pin flatten the slice of rye as thin as you can.
2. In a bowl lightly beat the egg white, add your caraway seed.
3. Season your filet of salmon, and brush the presentation side with the egg white mixture..
4. Lay the salmon presentation side down onto the rye bread. Trim the bread to fit the salmon..
5. In a skillet medium to low heat, cook the salmon bread side down for 1-2 mins and flip, cook in a 350° oven for another 5-7 mins..

Sear first sides. asparagus, garnished with basil leaves. Salmon can be stored in its original packaging for up to two days. For optimal freshness, unwrap the salmon, gently pat it dry, and wrap the filet tightly in plastic wrap. This Walnut Encrusted Salmon recipe from Janet Bond Brill is a fresh and flavorful way to prepare A fresh and flavorful way to prepare baked wild-caught salmon. In this program, Chef Dwane cooks with Salmon, preparing Salt Encrusted Salmon, Vodka Salmon Gravlax and Grilled Salmon With Red Pepper Sauce.