Yields 4 to 6 portions
(a) Rinse briefly under cold water your freshly bought 4 slices of salmon filet (1 and ½ to 2 inches wide), or cross-cut salmon steak. Place on a glass, porcelain or other non-porous plate, cover with plastic wrap and store in the coldest part of your refrigerator.
(b) COATING INGREDIENTS: In a mixing bowl, combine
- 2 or 3 raw whole eggs
¼ teaspoon garlic powder
¼ teaspoon or less onion powder
¼ teaspoon dill (fresh chopped or dry)
a pinch of thyme
¼ teaspoon turmeric
1/3 teaspoon red
a dash of powdered ginger
2 tablespoons extra-virgin olive oil
a dash (to taste) cayenne pepper
½ tablespoon soy sauce or (Bragg?) amino acid
¼ teaspoon Worcestershire Sauce
1 tablespoon fresh lemon juice
¼ teaspoon lemon zest.
No salt is needed—unless you insist…
(c) MIXING: Beat up the eggs until all the ingredients listed above are well mixed and frothy. If the mixture is too thick, or doesn’t seem enough to coat all the salmon slices, add a splash of water and beat it up some more.
(d) BREADING PLUS: Fill a gallon plastic freezer bag with 4 cups of organic breadcrumbs. Add small quantities (a shake here, a pinch there) of garlic and onion powder, dry dill and parsley, turmeric and red sweet paprika—shake well to blend. (Do NOT add cayenne or any liquids to the bread crumbs.)
(e) GET READY: Line a baking sheet with parchment, brush a generous amount of extra virgin olive oil on it and set aside on your counter. Turn on oven to 400 degrees.
(f) PREP: Dip each piece of salmon separately into the egg concoction, then transfer (dripping) quickly to plastic bag and shake well, making sure it is completely coated in breadcrumbs. Carefully, remove the piece and place on parchment (skin down, if filet) –and if you wish, sprinkle it with a little olive oil. (The latter will make it rosy and crisp when it’s baked.) Repeat with each piece.
(g) By now, oven is up to the right temp and your salmon is ready to go in. TIMING is different with each oven, so it’s best to check salmon as soon as breading begins to toast. Cut into the thickest part of a slice after about 15 minutes. If it is opaque and pale pink (which shows it’s cooked to a safe, edible degree) and NOT glassy or raw-pink; if the skin is easily sliced; and if the egg coating is fully cooked (i.e. not runny), your salmon is ready to serve. So, keep checking while it bakes and take it out when it reaches the consistency you prefer, depending on whether you like it more or less ‘done.’
(h) Leftover egg mix can be used as, or added to an omelet. If the mix is thick enough and you have room on the baking sheet between the salmon slices, you can pour hand-size “egg-cakes” and bake along with the fish. Flip over once if needed and remove as soon as it’s done—probably before the salmon is ready.
(i) This baked salmon can be served hot, warm or cold; with warm side-dishes or cold salads. Both hot or cold versions taste even better with lemon or lime juice squirted on just before eating.