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1
Preheat oven to 425 degrees F. Place aluminum foil on a baking sheet, then set a wire rack on top.
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2
Spray the rack with non-stick spray.
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3
In a bowl, combine flour, panko, almonds, bread crumbs, and a half teaspoon each of salt and pepper.
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4
In a separate bowl, add the egg whites and lightly beat with a fork.
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5
Season the salmon with the remaining salt and pepper on both sides.
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6
Dip each piece in the egg white and coat thoroughly, then set in the bowl filled with bread crumbs, covering each piece completely and lightly pressing so the coating adheres.
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7
Gently place on the wire rack.
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8
I find that spritzing each piece of salmon with non-stick spray or olive oil gives the crust a nice crisp.
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9
Bake for 18-22 minutes, or until crust is golden brown and fish is flaky.
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10
Immediately after the fish goes into the oven, combine the vinegar and pomegranate juice in a small saucepan and bring to a boil.
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Let simmer for 5-8 minutes, watching carefully so the mixture does not boil over and stirring every so often.
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12
Turn off heat and let sit aside for 10-15 minutes to thicken.
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13
Drizzle on salmon before serving.
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Notes:
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15
As long as you use a wire rack, the fish should not need flipped during cooking.
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16
If you do not have a wire rack, place the fish on a baking sheet and gently flip halfway through cooking.
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17
You may lose a bit of the breading though.
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18
Ive found that my favorite bread crumb coating is a mixture of panko + regular crumbs + flour (and in this case, the almonds), but if you only have 1 or 2 of those ingredients they should also work fine.
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19
I roasted whole, raw almonds at 350 degrees F for about 15 minutes, tossing every 3-5 minutes.
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20
I then crushed them in the food processor, but you can also roughly chop with a knife, then use a bag and a rolling pin.
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21
I tend to use beaten egg whites with fish as opposed to the whole egg because I find that it can add a bit of eggy flavor to the delicate fish.
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22
You can definitely use the whole egg if youd like.
