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Granola Crusted Salmon With Raspberry Mint Yogurt Sauce
What You Need
Lemon or Orange Zest (optional)
Salt and Pepper
White wine or stock
Raspberry Mint Yogurt Sauce
For raspberry sauce, refer to This Recipe.
Preheat your oven to 450 degrees, make the raspberry mint yogurt to sauce or if you prefer, make the sauce the day before so the flavor have time to develop.
Make sure you get plain granola without berries or dried fruit. I prefer a sweet granola, maybe one with a bit of vanilla for this dish. Put the granola in a plastic bag, and smash it with a rolling pin, tenderizing hammer or something heavy. You can also run it through a food processor. Pour your granola into a shallow bowl or on a plate. Coat the meaty side (not the skin side) of the fillet with olive oil, and season with salt and pepper. Press the salmon firmly on the granola but not too hard make sure the salmon does not split or crack.
Heat up a sauté pan (preferably non-stick) and coat with olive oil Before you start cooking make sure the pan is screaming hot. Just before the oil starts to smoke or burn put the salmon on granola side down. Cook untl you see the granola darken just slightly lighter than you would like to serve it at. Do not try to cook the granola all the way yet, the oven will darken it slightly. Flip the salmon, cook for 30 seconds and deglaze the pan with wine or stock, and put in the oven. Bake until your liking, medium is around 130-135 degrees.
When I plate this dish I lay the salmon just off to one side, or corner if the plate is square and heap the sauce over the thick side of the salmon, letting it fall onto the plate. I garnish with a sprig of mint leaf and a sprinkle of the zest.
This dish also goes well with a Red Wine Sauce made with an oaky and fruity wine and a cinnamon granola.