Matzoh-Crusted Wild Salmon

Matzoh-Crusted Wild Salmon
Contributor

Whole Foods Market

Kids and adults alike will love this quick and flavorful baked salmon with a light, crunchy crust. If matzoh isn't available, substitute any cracker crumbs.

4
Servings
20
Calories Per Serving
Deliver Ingredients

Ingredients

  • Canola or olive oil spray, as needed
  • 1  Tablespoon  dijon mustard
  • 1  Tablespoon  mayonnaise or plain yogurt
  • Four  4-ounce boneless, skinless wild-caught salmon fillets
  • 3/4  Teaspoons  fine sea salt
  • 1/4  Teaspoon  ground black pepper
  • matzoh cracker, crumbled

Directions

Preheat the oven to 400 degrees.

Oil a large baking sheet and set aside. In a small bowl, whisk together the mustard and mayonnaise. Season the salmon fillets all over with the salt and pepper. Brush the top of each fillet with some of the mustard mixture and sprinkle generously with matzoh crumbs, pressing them down to form a crust. Transfer the salmon, matzoh side up, to the prepared baking sheet and spray them again with oil. Bake until just cooked through, about 10 minutes.

Nutritional Facts

Total Fat
1g
1%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Calcium, Ca
3mg
0%
Choline, total
2mg
0%
Folate, total
3µg
1%
Magnesium, Mg
3mg
1%
Phosphorus, P
21mg
3%
Selenium, Se
2µg
4%
Sodium, Na
84mg
6%
Water
4g
0%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.