Rye encrusted salmon

A quick and easy alternative to breaded fish.You can use almost any fish you prefer.


  1. 1 slice rye bread
  2. 1 egg, white only
  3. 1 6-8oz filet salmon
  4. Salt & pepper
  5. 1/2 tsp caraway seeds


  1. Cut the crust off the rye bread, and with a rolling pin flatten the slice of rye as thin as you can

  2. In a bowl lightly beat the egg white, add your caraway seed

  3. Season your filet of salmon, and brush the presentation side with the egg white mixture.

  4. Lay the salmon presentation side down onto the rye bread. Trim the bread to fit the salmon.

  5. In a skillet medium to low heat, cook the salmon bread side down for 1-2 mins and flip, cook in a 350° oven for another 5-7 mins.

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