Salmon with Acorn Crust

Introduction

The acorn meal gives these salmon fillets a dry, nutty crust that contrasts well with the rich fish, and the salmon is done when it flakes apart with a fork. You can bake it for a hands-off dinner or pan fry it for a quicker, crisper finish, which makes it practical for a weeknight meal for two.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 2 servings

Ingredients

2 salmon fillets

1½ cups (320 ml) of shelled acorns

2 egg whites

Instructions

Use a food processor, blender or other method (meat tenderizer, etc.) to pulverize the acorns into a fine meal. If desired, toast the acorn meal for 5-7 minutes at 375°F/190°C/gas mark 5. Transfer the acorn meal to a dish.

Place the egg whites in a shallow dish. Coat each salmon fillet in egg white.

Coat each fillet with the acorn meal.

Oven cooking method

Transfer coated fillets to a slightly greased or non-stick baking sheet.

Bake for 10-15 minutes in a 425°F/220°C/gas mark 7 oven, or until the fish is flaky when pulled apart with a fork.

Serve.

Stovetop cooking method

Heat a few tablespoons of oil in in a frying pan over medium-high heat. When the oil is hot, add the coated salmon fillets.

Pan fry the salmon for 2-3 minutes per side, depending on the thickness of the fillet, until fish is flaky when pulled apart with a fork.

Serve.

Transfer coated fillets to a slightly greased or non-stick baking sheet.

Bake for 10-15 minutes in a 425°F/220°C/gas mark 7 oven, or until the fish is flaky when pulled apart with a fork.

Serve.

Heat a few tablespoons of oil in in a frying pan over medium-high heat. When the oil is hot, add the coated salmon fillets.

Pan fry the salmon for 2-3 minutes per side, depending on the thickness of the fillet, until fish is flaky when pulled apart with a fork.

Variations

• Toast the acorn meal before coating the fish if you want a deeper, nuttier flavor and a slightly drier crust.
• Skip the toasting step if you want a milder coating and need to shorten the overall time.
• Use the oven cooking method for thicker salmon fillets; it cooks the center more evenly and reduces the chance of scorching the crust.
• Use the stovetop cooking method for thinner fillets; it gives you more browning and a crisper exterior.
• Swap the salmon fillets for steelhead trout fillets if needed; the result stays rich and flaky, with a slightly more delicate texture.

Tips for Success

• Grind the shelled acorns as finely as you can so the coating adheres evenly and doesn’t fall off in patches.
• Let excess egg white drip off before coating each fillet, or the acorn meal can turn pasty instead of dry and crusted.
• Press the acorn meal onto the salmon rather than just sprinkling it on so the crust stays in place during baking or frying.
• For the stovetop method, wait until the oil is fully hot before adding the fish or the coating can absorb oil and soften.
• Pull the salmon as soon as it flakes with a fork; overcooked fillets will dry out quickly, especially with a lean crust.

Storage and Reheating

Store cooled salmon fillets in an airtight container in the fridge for up to 2 days. If you need to stack them, place parchment between pieces to protect the crust.

For longer storage, freeze the fillets in a freezer-safe container or wrapped tightly and then bagged for up to 1 month. The fish freezes acceptably, but the crust loses some crispness after thawing.

Reheat in a 350°F oven on a baking sheet for 8-10 minutes, or until warmed through. You can also reheat in a skillet over medium-low heat for a few minutes per side; avoid the microwave if you want to keep the crust from softening.

FAQ

Do the acorns need to be prepared before grinding?

Yes. The acorns should be fully processed for cooking and dried before you grind them, or the meal can taste bitter.

Do I need to toast the acorn meal?

No. Toasting is optional, but it gives the crust a nuttier flavor and helps it stay a bit drier during cooking.

How do you know when the salmon is done?

The fillet should flake easily when pulled apart with a fork, and the center should look opaque rather than translucent. Thicker fillets may need the full oven time.

Can you use something other than salmon?

Yes, steelhead trout works well and cooks similarly. If you use a thinner fish, check it earlier so the coating browns before the fish overcooks.