Does the title make you smile? No, I can’t believe you have never cooked a breaded salmon fillet! 😄
Yes, I know I could have called it gratinated instead of this unusual “breaded”, which will surely attract criticism from lovers of perfect vocabulary, but for me the simple “gratinated” wouldn’t have had the same intrinsic meaning.
Even though I will have to explain this to my kids the next time I tell them “check the dictionary”. 😆
Actually, my salmon fillet is gratinated, in the sense that it is reheated in the oven, but it is not cooked in the oven as a classic gratinated salmon fillet usually is.
My fillet is boiled. And then “breaded” in plenty of breadcrumbs and dill. And then reheated in the oven. But just a little, just enough to color the surface.
The gratin remains quite soft, and it crumbles a lot, it doesn’t stick tenaciously to the salmon, there is no real crunchy crust.
There is only an “embracement” of aromatic breadcrumbs.
An “immersion” of the salmon into the breadcrumbs.
A total “breading”.
The Accademia della Crusca will at least fine me! They can’t allow everyone to invent new words! Even if “breading”… well, it’s not that bad, is it? 😄
Anyway. If I managed to give you the image of what I wanted to explain, I’ve achieved my goal, which is to explain the reason for this recipe, or other simple recipes like this one, which I sometimes propose to you and which may seem too easy or obvious, but in reality always have their very precise reason for existing.
And the reason for this recipe is a classic at my house: the “I invent something to make it eatable for my kids”.
Only this time the kids have nothing to do with it: today the invention is aimed at… the husband! 😄😆
That is. At our house, there is a recurring recipe. It’s a must from my mom, one of her classic Tuesday fish recipes (those who missed why our Tuesday fish can read it here in this recipe), which she sometimes “extends” to us: it’s the boiled salmon fillet, simply seasoned with oil and lemon. It’s excellent in its simplicity and my kids love it.
But I have a husband who doesn’t eat fish, except for some rare exceptions.
Luckily, salmon is one of these (occasional) exceptions, provided it is a bit more elaborate (i.e., disguised) than the simple boiled version seasoned with oil (the less it tastes like fish, the better).
So today’s idea was: what if I tried to submerge it in a sea of breadcrumbs?
Here’s the recipe! 😃
〰〰〰
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 1
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 slice salmon
- breadcrumbs (plenty)
- 1 clove garlic
- 1 tablespoon dill
- 2 teaspoons extra virgin olive oil
- chili pepper
- lemon
Tools
- Baking Dish single-serving
- Stainless Steel Pan with lid
- Kitchen Spatula
Steps
Some remove the salmon skin before cooking. I prefer to do it after, I find it simpler. You just need to scale the skin (very simple, the scales come off immediately) by scraping it with a knife before cooking, after which the cooked skin will come off almost by itself.
Boil the fillet in a shallow pan (my stainless steel one), with a little water, just half an inch, lid closed and heat on low for about 10 minutes. Even though the water is little it will be sufficient, check halfway through cooking if needed.
When the salmon fillet is cooked, remove the skin simply using the tip of a knife: it will detach easily. Also remove the few bones by pulling them out with your fingertips or tweezers.
Lift the cooked salmon fillet with a spatula. Better to use a spatula large enough to hold the entire fillet. Let it drain briefly.
Season the breadcrumbs with a little extra virgin olive oil, just enough to moisten it slightly, finely chopped garlic, a teaspoon of gomasio (optional), and a generous amount of dill. I use dried dill because I find it difficult to get fresh, but if you find it fresh even better. In the absence of it, parsley can be used as a substitute.
Add pepper or chili to taste and, if desired, a grating of lemon zest.
Cover the bottom of a single-serving baking dish or a plate suitable for oven use, such as pyrex or arcopal, with aromatic breadcrumbs. Place the fillet on it and cover it with breadcrumbs as much as possible (or as much as you like), both on the surface and the edges.
Bake at 428°F until golden. Optionally, turn on the grill.
Serve directly in the single-serving baking dish to avoid… unwanted spreading of breadcrumbs around the table. 😄
PS:
For the record… the husband liked it! 😊 But the addition of garlic and chili was crucial. Keep it in mind if you also have husbands who are not fond of fish!
I liked it even more with the addition of lemon juice, squeezed on the breadcrumbs at the moment of eating it. Try it too and tell me if I’m not right!
Salt-Free Tips
Like all my recipes, this breaded salmon is also salt-free. Aromatic coatings are a great flavor enhancer, try it too! 😉
If you’re interested in reducing or eliminating salt, remember to always:
■ Gradually decrease salt, the palate needs to get used to it slowly and shouldn’t notice the progressive reduction.
■ Use spices. Chili pepper, black pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granular and gomasio.
■ Prefer fresh foods.
■ Avoid boiling methods, prefer cooking methods that do not disperse flavors (griddle, foil, steam, microwave)
■ Avoid placing the salt shaker on the table!
■ Occasionally indulge in a deviation from the rule. It’s good for the mood and helps perseverance.
If you don’t want, or can’t, give up salt:
■ You can still try my recipes by salting according to your habits.
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On my new WhatsApp channel and on Instagram, on my Facebook page and Pinterest, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you want… subscribe to my Newsletter.
