Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, rye encrusted salmon. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Rye-Crusted Pork Medallions Rye-Crusted Pork Medallions. Line a baking sheet with aluminum foil for easy cleanup, and spray with nonstick cooking spray. Rye encrusted salmon A quick and easy alternative to breaded fish.

Rye encrusted salmon is only one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Rye encrusted salmon is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook rye encrusted salmon using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Rye encrusted salmon:

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

Source: Read Full Article Place salmon fillets in a shallow dish; add milk. Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish. In a large cast-iron or other ovenproof skillet, brown salmon over medium-high heat in oil.

Instructions to make Rye encrusted salmon:

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.

Rye encrusted salmon A quick and easy alternative to breaded fish. You can use almost any fish you prefer. Melt butter in a large heavy skillet over medium heat. Place salmon fillets on top of brown sugar mixture. Chef Feker puts a fresh spin on that fresh salmon you've just brought home from the market.

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