Ingredients
- 2 salmon fillets
- 1½ cups (320 ml) of shelled acorns
- 2 egg whites
Make it step by step
- 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.
- 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.
- Serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.