Salmon with a Crispy Kama Crust
Ingredients
Sauce:
Preparation
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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.
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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.
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For the sauce, mix together the Greek yogurt, chopped herbs, lemon juice, olive oil, salt, and pepper.
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Serve the salmon hot with the yogurt sauce and a fresh salad, plus rice or roasted potatoes if desired.
salmon, estonia, festive
