Salmón en Costra
Directions
- 1Season the salmon with salt and pepper.
- 2Season the salmon with salt and pepper.
- 3Season the salmon with salt and pepper.
- 4In a bowl, combine almond flour, panko breadcrumbs, parmesan cheese, ginger powder, orange zest, and lemon zest.
- 5In a bowl, combine almond flour, panko breadcrumbs, parmesan cheese, ginger powder, orange zest, and lemon zest.
- 6In a bowl, combine almond flour, panko breadcrumbs, parmesan cheese, ginger powder, orange zest, and lemon zest.
- 7Add a bit of oil to the bowl to create a paste.
- 8Add a bit of oil to the bowl to create a paste.
- 9Add a bit of oil to the bowl to create a paste.
- 10Spread the mixture over the salmon.
- 11Spread the mixture over the salmon.
- 12Spread the mixture over the salmon.
- 13Bake at 190° until the crust is golden and the fish is done.
- 14Bake at 190° until the crust is golden and the fish is done.
- 15Bake at 190° until the crust is golden and the fish is done.
- 16Serve the salmon with a green salad.
- 17Serve the salmon with a green salad.
- 18Serve the salmon with a green salad.
Ingredients
- 1.2 kg salmon fillet
- 1.2 kg salmon fillet
- 1.2 kg salmon fillet
- 60 g panko breadcrumbs
- 60 g panko breadcrumbs
- 60 g panko breadcrumbs
- 30 g parmesan cheese
- 30 g parmesan cheese
- 30 g parmesan cheese
- 1 orange zest
- 1 orange zest
- 1 orange zest
- 1 lemon zest
- 1 lemon zest
- 1 lemon zest
- 30 g almond flour
- 30 g almond flour
- 30 g almond flour
- ginger powder
- ginger powder
- ginger powder
- olive oil
- olive oil
- olive oil
- salt
- salt
- salt
- pepper
- pepper
- pepper
Tips
- Ensure the salmon fillet is skinless and boneless for easy serving.
- When zesting the orange and lemon, only pass once by the fruit, avoiding the white part of the skin.
- Cover the salmon with a layer to protect the salmon from drying out.
- The salmon is ready when the topping is golden.