Salmon in Sea Vegetable Crust with Lemon Dipping Sauce and Jicama Salad Recipe

Name: Salmon in Sea Vegetable Crust with Lemon Dipping Sauce and Jicama Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 ounce fillets of salmon (at room temperature for 1 hour); 1 cup flour; 1 tablespoon fleur de sel (or sea salt); 1 teaspoon cayenne pepper; 1 tablespoon smoked dulse granules; 1 1/2 to 2 ounces dulse flakes, for coating; 1/2 cup Panko (Japanese bread crumbs); 1 egg, beaten; 1/4 to 1/3 cup olive oil; Strips of crispy dulse for garnish

Servings: persons

4 to 5 ounce fillets of salmon (at room temperature for 1 hour)
1 cup flour
1 tablespoon fleur de sel (or sea salt)
1 teaspoon cayenne pepper
1 tablespoon smoked dulse granules
1 1/2 to 2 ounces dulse flakes, for coating
1/2 cup Panko (Japanese bread crumbs)
1 egg, beaten
1/4 to 1/3 cup olive oil
Strips of crispy dulse for garnish

1
Combine the flour, salt, cayenne and dulse granules.
2
Dredge the fillets in the flour mixture and pat off excess.
3
Dip lightly in beaten egg and then lightly coat with the dulse flakes and Panko, covering all sides.
4
Do not make the crust too thick.
5
Heat the oil in a 12 inch stainless steel skillet.
6
Saute the fillets on all sides for a total of 4 to 5 minutes for rare, 8 minutes for well done (rare to medium is preferred for texture and color).
7
Garnish with strips of crispy dulse and serve with the Jicama salad).

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 to 5 ounce fillets of salmon (at room temperature for 1 hour), 1 cup flour, 1 tablespoon fleur de sel (or sea salt), 1 teaspoon cayenne pepper, and more.

Yes, Salmon in Sea Vegetable Crust with Lemon Dipping Sauce and Jicama Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon in Sea Vegetable Crust with Lemon Dipping Sauce and Jicama Salad

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