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Salmon with a Crispy Kama Crust

Krõbeda kama kattega lõhe
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Cooking Method:
Courses: , ,
Difficulty: Beginner
Servings: 4
Ingredients
  • 4 tk salmon fillets (100-150g each)
  • 4 tbsp rye kama flour
  • 1 tsp ground coriander
  • 2 tbsp panko breadcrumbs
  • olive oil
  • salt and pepper
  • 1 tbsp nutritional yeast flakes (optional)
    • Sauce:
  • 200 g Greek yogurt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 3 tbsp chopped parsley and dill
  • salt, black pepper
Preparation
  1. 1
    In a bowl, combine the rye kama flour, coriander, panko, salt, pepper, and nutritional yeast (if using). Brush the salmon fillets with olive oil, then coat them in the kama mixture, pressing the crust gently onto the fish.
  2. 2
    Place the salmon skin-side down in a hot pan and cook over medium heat for about 2 minutes. Turn and cook for another 2 minutes for a medium doneness with a juicy center. If you prefer the salmon fully cooked through, extend the cooking time on both sides accordingly.
  3. 3
    For the sauce, mix together the Greek yogurt, chopped herbs, lemon juice, olive oil, salt, and pepper.
  4. 4
    Serve the salmon hot with the yogurt sauce and a fresh salad, plus rice or roasted potatoes if desired.
Keywords: salmon, estonia, festive
Read it online: https://paulasarekanno.com/en/recipe/salmon-with-a-crispy-kama-crust/