Crispy Crunchy Salmon

October 22, 2013

Crispy Crunchy Salmon (phase 1-4) serves 2

1 Ideal Protein packet of white cheddar ridges
2 boneless skinless salmon filets, about 6 ounces each
Sea salt and freshly ground black pepper
1 tsp olive oil + olive oil cooking spray
1/2 tablespoon Dijon mustard
1 teaspoon whole grain mustard
1 teaspoon fresh thyme leaves

Preheat the broiler to high and adjust rack to 6 inches below the element. Pulse white cheddar ridges in the bowl of a food processor until crumbs are created, about 10 to 12 one-second pulses. Season the salmon with sea salt and pepper. Set aside.

In a medium bowl, mix together the crumbs, 1 tsp olive oil, both mustards, and thyme, pinching the mixture together so the oil is incorporated and the mixture sticks together. Season with sea salt and pepper.

Spray the bottom of each fillet of salmon with a thin layer of olive oil cooking spray. Preheat a medium non stick skillet over medium heat for 2 minutes. Add salmon oiled-side down and cook without moving for about 3 minutes. Pile the crumbs on the salmon, then transfer to the broiler. Broil until the crumbs are crunchy and browned, 4 to 5 minutes. Serve immediately.

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