Acorn Crusted Salmon

You can use any type of salmon for this dish. Typical seasons are June/July for Sockeye Salmon, July-November for Coho Salmon, and August/September for Chinook Salmon.

Category: Acorn

Ingredients

• 2 salmon fillets
• 1½ cups (320 ml) of shelled acorns
• 2 egg whites

Instructions

1. 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.
2. Place the egg whites in a shallow dish. Coat each salmon fillet in egg white.
3. Coat each fillet with the acorn meal.

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