We had the idea to use semolina as a crusting for fish a few weeks ago when we were making Eggplant Fritters. That day, we used cod, and while the flavour was what we were hoping for, the method we tried produced a suboptimal textural result. Anyway, we’re back at it and ready to try again with a few tweaks from our learnings.
We topped our salmon with sauteed cherry tomatoes, black olives, and artichoke hearts and served it over a bed of field greens. However, they would go very well over angel hair or linguini and a host of various topping choices (including but not limited to: simple lemon wedge, a creamy dill sauce, garlic white wine sauce, and diced and sauteed green beans or zucchini)
Time: 20 Minutes
- Salmon Fillets (We are using
- Semolina Flour (You won’t need much)
- Garlic Powder
- An Egg
- Crack an egg in a bowl, and whisk/beat it.
- In another bowl, combine a little semolina flour and garlic powder.
- Cut the skin off your salmon (or leave it on), and one at a time, dunk them in the egg. Make sure that the egg wash completely covers the salmon.
- Then, place your egg covered fillet in your semolina mixture, and toss to coat. Set aside, and do the same with your other fillets.
- Heat a heavy bottomed (Cast Iron) pan, and melt a little butter (or oil) in it.
- When your butter (or oil) are hot, carefully place your salmon fillets into your pan, and let them cook for about 3 minutes.
- Flip, and let them cook for another 3 minutes.
- At this point, your salmon should be nice and golden brown, and the center should be 145 degrees F. If it hasn’t reached that temperature, keep cooking until it does.
- Plate, devour, and enjoy!