Chef Feker’s Rye & Caraway-encrusted Salmon

Chef Feker puts a fresh spin on that fresh salmon you’ve just brought home from the market. Check it out.

Serves 4

Ingredients

  • 4- 6oz pacific Salmon Fillets
  • 1/4 C rye bread crumbs
  • 2 T caraway seed grounded
  • 1T garlic powder
  • 4 T Flour
  • 2 T paprika
  • Salt and White pepper

Directions

In a stainless steel bowl mix all ingredients.  Heat a sauté pan over a medium heat.  Add 1 tablespoon of oil to the pan.  Working in batches dust each fillet with the crust and sear in the pan until golden brown and crispy.  Transfer each fillet to a lightly oiled sheet tray.  When all of the Salmon has been seared drizzle each with a little extra virgin olive oil and finish cooking the fish under a broiler to the desired doneness.  

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