Clementine Crusted Salmon

HomeClinics & ProgramsELLICSR KitchenClementine Crusted Salmon

Skill Level	Easy

Preparation Time	20 minutes	Total Time	40 minutes
Servings	4	Cost Per Serving	$5.25

10 to 12oz	Filet of Salmon or Trout or Arctic Char
2	Clementine's
1/2 cup	Coarse Bread Crumbs
1/4 cup	Parsley, finely chopped
1/4 cup	Sliced Almonds or Pine Nuts
1 tbsp	Dijon Mustard
1 tbsp	Olive Oil
1/2 tsp	Sea Salt and Freshly Ground Black Pepper

Brussel Sprout Slaw

8 - 10	Brussel Sprouts, shredded
2 tbsp	White Wine Vinegar or Rice Wine Vinegar
1 tbsp	Olive Oil
1/4	Red Onion, thinly sliced
1/2 tsp	Sea Salt and Freshly Ground Black Pepper

Preheat the oven to 400 degrees F.
In a bowl, combine bread crumbs, juice and zest of one clementine, parsley, pine nuts, salt and black pepper. Mix well.
Place the fish onto a baking sheet lined with parchment paper. Spread Dijon mustard evenly across the top.
Cover with the bread crumb mixture and gently press onto the fish. Drizzle entire fish with olive oil.
Slice the other clementine and arrange around the fish on the baking sheet.
Bake for 20 minutes or until cooked through, flakey, and golden brown on top.
Dress shaved Brussel Sprouts and red onion with olive oil and vinegar, season and serve with fish.

PDF Image of Clementine Crusted Salmon NFT

When purchasing fresh fish filets, use your finger to apply a little pressure in the middle of the fish. The fish should be firm and spring back. If your finger leaves an indent the fish may be old.
If buying whole fish, look for a glossy, shiny skin and clear eyes. Dry scales and cloudy eyes are another sign of an older fish.