I know.

Gingersnap Crusted Salmon I howsweeteats.com

This sort of sounds like a hot mess.

Right?

Rightrightright?

Orrrr… maybe it actually sounds palatable since when I told you that I combined cookies and fish, you totally expected me to bust out some brown butter anchovy chip rounds.

Tasty.

But. Really, you probably didn’t even think about it at all because you have a real life and much more important things to do with your time than sit around and wonder what that girl who pretends to know what she’s doing and broadcasts in on the internet is whipping up in her kitchen.

Yeah. Sounds about right.

 

Want to know what’s (not) fun? Trying to chase around the stupid light in my kitchen which seems to last for about 42 seconds every day when I have six billion recipes to photograph. It’s been so gorgeously (not) sunny and (not) bright here. Do you ever wonder horrible things, like what would happen to your camera if you threw it out the window? Would it survive? Is it magical? Could it take the fall? Would it (secrelty) be cool to watch it shatter into a million pieces? And while I’m doing that, can I crush my husband’s old country CDs with my rolling pin and just what exactly would happen if I accidentally dropped a lit lighter onto that stuffed turkey of his while I was lighting my favorite Christmas candle?

I don’t know. I just don’t know.

Gingersnap Crusted Salmon I howsweeteats.com

And that’s why this salmon is sad and alone. Well that, and the fact that we were so insanely starved that I couldn’t even fathom whipping up something else to throw on a plate. My stomach was eating itself! Which, well… isn’t a terrible thing this time of year.

But if you have the time (you do) and the patience (I don’t), you should definitely serve this with some cardamom spiced risotto or a caramelized winter vegetable (blah) rice pilaf or even on top of this salad with brown freaking butter dressing. Yes. I said. Brown freaking butter.

Don’t fret the cookies. Seriously. They just given the slightest hint of holidayness to this light and healthy meal for the season – just a little taste of December that’s easy to throw together and incredibly impressive to all those people who just want to come to your house and eat fudge. Do it. People like cookies.

Gingersnap Crusted Salmon I howsweeteats.com

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Gingersnap Crusted Salmon

Yield: makes 4 salmon filets

Ingredients:

1 pound of fresh (or thawed) salmon, cut into 4 pieces (or 4 separate filets)
1/2 teaspoon sea salt
1/2 teaspoon pepper
3 egg whites, lightly beaten
15 gingersnap cookies, crushed (about 1/2 cup)
1/2 cup panko bread crumbs
1/4 cup whole wheat pastry flour
1/4 cup regular seasoned bread crumbs

Directions:

Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil, then set a wire rack on top. Spray the rack with nonstick spray.

In a bowl, lightly beat the egg whites, then set aside. In another bowl, combine gingersnaps, bread crumbs, and flour, stirring to combine.

Season salmon with salt and pepper. Dip each piece in egg white to coat, then dredge through the bread crumbs mixture, really pressing to adhere. Gently place on the wire rack and repeat with the others. Lightly spritz each piece with nonstick spray or mist with olive oil. Bake for 10 minutes, then flip and bake (spritzing again with spray) for 10-12 more, or until salmon is cooked through and flakes.

Note: if fish skeeves you out, you can sub chicken instead.

Gingersnap Crusted Salmon I howsweeteats.com

Cookies for dinner AND dessert is where it’s at.

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86 Responses to “Gingersnap Crusted Salmon.”

  1. #
    51
    Ashley @ Wishes & Dishes — November 29, 2011 @ 1:43 pm

    I may have to make this with chicken thanks to my hubby’s hatred for seafood! But I bet it will be good either way :) YUMMY

    Reply

  2. #
    52
    Maria — November 29, 2011 @ 1:52 pm

    this actually sounds really good, as ginger & fish go well together. I’ve got a bag of TJ’s gluten-free ginger snaps that need to be used before they go bad. Thanks for the recipe!

    Reply

    • Jessica — November 29th, 2011 @ 1:55 pm

      Oh I bet it would be so good with those! Just saw them this morn.

      Reply

  3. #
    53
    katie @KatieDid — November 29, 2011 @ 2:10 pm

    pretty much a brilliant idea with this one- ginger pairs so well with sea food, especially salmon. I don’t love the spice of ginger at all but ginger snap cookies I can deal with!

    Reply

  4. #
    54
    Jackie Grandy — November 29, 2011 @ 2:14 pm

    The salmon looks so crispy and delicious. What an original and creative idea. My hubby loves ginger so he wold scarf down this dish.

    Reply

  5. #
    55
    danielle — November 29, 2011 @ 2:14 pm

    Yum!!

    Reply

  6. #
    56
    Chris @ TheKeenanCookBook — November 29, 2011 @ 2:35 pm

    Looks good! We don’t eat nearly enough fish as we should (which is, we never eat it) – I’m always afraid of messing up while cooking it. You tempt me to try again though!

    Reply

  7. #
    57
    Heather @ Get Healthy with Heather — November 29, 2011 @ 3:09 pm

    This sounds awesome and totally crazy at the same time! You got me hooked, totally wanna try it!

    Reply

  8. #
    58
    Megan @ Newly Wife — November 29, 2011 @ 3:28 pm

    So I kind of snorted when I read skeeves. Thanks for the giggle. :)

    Also, it looks delicious!

    Reply

  9. #
    59
    Adrianna from A Cozy Kitchen — November 29, 2011 @ 3:43 pm

    Umm…did you just roll a piece of fish in a crushed cookie?! HELLO!! GENIUS. I’m obsessed with this idea. So smart and clever.

    Reply

  10. #
    60
    Juan — November 29, 2011 @ 5:17 pm

    This recipe is what I called art in the kitchen. Gracias for sharing.

    Reply

  11. #
    61
    Laura @ A Healthy Jalapeño — November 29, 2011 @ 7:41 pm

    Ginger and salmon sounds amazing. Maybe the gingersnap cookie would have thrown me but it looks great.

    Reply

  12. #
    62
    nicole {sweet peony} — November 29, 2011 @ 8:34 pm

    i think this sounds amazing! super crunchy, holiday spicy crust on salmon = yum! my questions are: mr. how sweet likes gingersnaps? & mr. how sweet likes gingersnaps on salmon?? i’m impressed ;)

    Reply

  13. #
    63
    Jewel at Eat.Drink.Shop.Love — November 29, 2011 @ 9:15 pm

    You think of the most creative recipes. I can’t wait to try this one!

    Reply

  14. #
    64
    Naomi(onefitfoodie) — November 29, 2011 @ 11:47 pm

    cookies and diiiner in ONE?! you cannot possibly get better, Jessica!

    Reply

  15. #
    65
    Rodzilla — November 30, 2011 @ 7:19 am

    Actually, I have been waiting for hear more about what I thought would be cookies with fish :)
    Where did you come up with this idea?

    Reply

  16. #
    66
    Rebecca @ Naturally Healthy and Gorgeous — November 30, 2011 @ 7:47 am

    Love anything salmon!

    Reply

  17. #
    67
    cheryl — November 30, 2011 @ 8:03 am

    I’m not into salmon – but Birchbox rocks!!! I signed up about 4 months ago so for $10 a month I get a beautiful little box filled with at least four travel size samples of all things beauty. It is my special treat and so much fun! Yes, I have purchased some of the full size items, but that’s the whole point! It is a makeup junkie dream come true.

    Reply

  18. #
    68
    cheryl — November 30, 2011 @ 8:09 am

    I take that bake, this salmon looks amazing and I’m making it for my daughter who says she loves salmon when she visits. I just got so excited with the Birchbox comment I didn’t really read the receipe, so sorry!

    Reply

  19. #
    69
    idiosyncraticeye — November 30, 2011 @ 8:44 am

    Oooh, that sounds yummy. Oh wait, I have some abandoned gingersnaps and some salmon in the freezer … plotting … ;)

    Reply

  20. #
    70
    Emily — November 30, 2011 @ 10:27 pm

    I had bought Gingersnaps as part of a dessert I was making and was just thinking this week what I was going to do with the rest of them. I cannot wait to try this recipe out!!

    Reply

  21. #
    71
    Kristy Lynn @ Gastronomical Sovereignty — December 1, 2011 @ 1:08 pm

    you crazy lady!! by crazy i mean clever!

    Reply

  22. #
    72
    Jen @ Fresh from the... — December 1, 2011 @ 4:09 pm

    That actually sounds really good. Love gingersnaps. Love salmon. 1 + 1 = 2.

    Reply

  23. #
    73
    Jolene (www.everydayfoodie.ca) — December 4, 2011 @ 11:55 am

    That is some crazy salmon, although I imagine it would be fantastic.

    Reply

  24. #
    74
    Christine — December 6, 2011 @ 3:44 pm

    Hey Jessica, your Gingersnap Crusted Recipe is a Recipe Guessing Game on Knapkins. Think your friends can win? http://knapkins.com/guess_games/929?source=blog

    Reply

  25. #
    75
    Ryan Mchugh — April 18, 2013 @ 9:09 pm

    Anchovies are found in scattered areas throughout the world’s oceans, but are concentrated in temperate waters, and are rare or absent in very cold or very warm seas. They are generally very accepting of a wide range of temperatures and salinity. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays. They are abundant in the Mediterranean, particularly in the Alboran Sea.^

    My current web portal
    http://caramoantourpackage.com/

    Reply

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