Gingersnap Crusted Salmon.
This sort of sounds like a hot mess.
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.
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.
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
- 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
- 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.
Cookies for dinner AND dessert is where it’s at.