This was made with Atlantic Salmon but I'm sure any kind salmon will do. Easy enough to make and serve over brown rice. To get the nut coating to be nice and crispy take the suggestion from mikekey and chop the nuts very fine also make sure the egg white is nice and frothy. Once you put the fish in the pan do not peek by lifting the fish up until it is nicely brown and crispy. Another suggestion, macadamia nuts are delicious but pricey so tonight I made this using wild Pacific salmon and finely chopped walnuts and it was good also.

Ingredients

2 serv.

(6 -8 ounce) salmon fillets↗2
fresh coarse ground black pepper↗1⁄4 teaspoon
kosher salt or 1/4 teaspoon sea salt↗1⁄4 teaspoon
egg white1
macadamia nuts, chopped↗1⁄2 cup
olive oil↗2 tablespoons
salted butter↗2 tablespoons
fresh parsley, minced↗2 tablespoons
minced
lemon juice, squeeze fresh↗1 teaspoon
hot cooked brown rice

Step-by-step instructions

1
Sprinkle fish with coarse pepper and kosher salt or sea salt.
2
In a shallow bowl, whisk egg white until frothy.
3
Dip fish in egg white, then coat with nuts. Pat nut mixture onto fish.
4
In skillet, cook fish in olive oil over medium heat for about 5-7 minute on each side or until fish flakes easily with a fork.
5
Meanwhile, melt butter. Stir in fresh parsley and squeezed lemon juice.
6
Drizzle over fish.
7
Serve with brown rice.

Source: food.com

Original recipe ↗

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