digest
Short Summary
Main recommendation: make herb-crusted salmon cutlets at home, using homemade seasoned breadcrumbs with finely ground walnuts, an egg wash, and a quick two-sided bake at 400°F, served with a simple lemon and thyme-garlic olive oil salad. The host presents it as a complete, healthy weeknight meal that cooks in minutes.
Key Points
- Homemade herb breadcrumbs let you control the flavor and spice rather than buying pre-seasoned crumbs.
- Finely ground walnuts add crunch and omega-3s; the host says they can be omitted for nut allergies.
- Dipping the salmon in beaten egg helps the crumb coating bind and crisp in the oven.
- Cutting the salmon into even widths helps it cook evenly, avoiding some pieces being overdone and others raw.
- The salad dressing is a simple lemon juice and garlic-thyme olive oil combination, which the host suggests also makes a good gift.
Details Worth Noting
Concrete instructions:
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Make the breadcrumb mixture: about 1 cup of breadcrumbs, plus about 1/2 cup finely ground walnuts (optional).
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Season the breadcrumbs with about 1/4 to 1/2 teaspoon each of dried tarragon, parsley, and bay (the host says to adjust to taste), a light touch of thyme (it is strong), paprika (the host calls it a favorite), a touch of basil, and freshly ground black pepper. Mix all together.
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Egg wash: check the egg for blood spots, then beat it with about 1 tablespoon of water until lightly beaten.
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Salmon: let the frozen salmon loaf thaw slightly, then slice into roughly 1/2-inch thick pieces with a chef's knife; a loaf yields about 10 to 12 cutlets.
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Spray a baking sheet. Dip each cutlet in the egg mixture, then coat in the breadcrumb mixture on all sides and place on the sheet. Keep widths uniform.
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Preheat the oven to 400°F. Bake 10 minutes, flip, spray the other side with cooking spray, and bake another 10 minutes.
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Salad dressing: squeeze the juice of a whole lemon over mixed greens (the host uses frisée and mizuna, but any lettuce works). For the thyme oil, place two garlic cloves and one or two fresh thyme sprigs in an olive oil bottle.
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Finish with a little fresh lemon juice over the cutlets, and serve with a lemon slice.
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The host notes the crust gives a golden, fried look without the extra fat of frying.
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The host mentions she's using a brand called "Gila fish" salmon loaf, describing it as all-natural with omega-3s.
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Overall prep and cook time are both described as quick, making it suitable for a weeknight dinner.
Bottom Line
This is a fast, homemade-crust salmon dinner that the host considers both healthy and easy, with the key tips being even slicing and a proper egg coating.
