I’ll be the first to admit that cooking salmon could get a little boring. I usually prepare salmon twice a week and I regularly keep it plain and simple with a drizzle of olive oil and some fresh squeezed lime, which is perfectly fine for a satisfying and nutritious meal.
Thinking of ways that I could have a little fun with salmon, I looked around my pantry and found some crackers, which I normally snack on with a few slices of swiss cheese. Immediately I knew that crushing the crackers would hands down make this a scrumptious dish. The cracker crust gives it a delightful crunch which is suprisngly amazing on the salmon, especially drizzled with mustard vinaigrette that gives it a needed tanginess.
Cracker Crusted Salmon
- 8 Dux crackers, or any crackers you may have
- 2 salmon filets
- 1 egg
- 1 tablespoon garlic powder
- 1/2 tablespoon ginger powder
- Salt and Pepper
- 1/4 cup yellow mustard
- 1 tablespoon red wine vinegar
Preheat over to 400ºF. Crush the crackers to a fine texture, in a small bowl mix the garlic and ginger powders, salt and pepper into the crushed crackers. In a separate small bowl, whisk the egg until blended. Cut each fillet in half and dip each piece in the egg mixture and then completely cover the salmon with the crushed cracker mix. Place on foil covered baking sheet and drizzle with olive oil. Bake for 10 minutes or until the fish easily flakes with a fork.
Mix the mustard, vinegar and fresh ground pepper until a smooth combination is created and drizzle over the salmon.
Serve over couscous with dried cranberries.