Crushed brown rice cereal is the name of the game to this greater-crispy fish topping seasoned with pine nuts, garlic, and parsley and salmon
Ingredients
3/4 cup finely crushed brown rice cereal
1/4 cup pine nuts, finely chopped
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh parsley
2 tablespoons olive oil
2 tablespoons dry vermouth or vegetable broth
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
One 2 1/2-pound side of salmon, with skin on
Lemon wedges, for serving
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Stir together the cereal crumbs, pine nuts, garlic, parsley, oil, vermouth, crushed red pepper, and 1 teaspoon salt in a small bowl.
Place the salmon, skin-side down, on the prepared baking sheet. Sprinkle generously with salt and black pepper and cover completely with the cereal crumb mixture. Bake until cooked through, about 20 minutes. Serve with lemon wedges.
Ingredients
3/4 cup finely crushed brown rice cereal
1/4 cup pine nuts, finely chopped
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh parsley
2 tablespoons olive oil
2 tablespoons dry vermouth or vegetable broth
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
One 2 1/2-pound side of salmon, with skin on
Lemon wedges, for serving
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Stir together the cereal crumbs, pine nuts, garlic, parsley, oil, vermouth, crushed red pepper, and 1 teaspoon salt in a small bowl.
Place the salmon, skin-side down, on the prepared baking sheet. Sprinkle generously with salt and black pepper and cover completely with the cereal crumb mixture. Bake until cooked through, about 20 minutes. Serve with lemon wedges.
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