I know what I want for Christmas – either some good photography lights or a new flash. This no daylight thing is really getting to me. Most days, I make sure to save some dinner for the next day and take pictures when the sun is out. But with things like fish – they just just don’t photograph well as leftovers so you have to take pictures in horrible light. Ohh, the trials of a food blogger!!
OK, let me warn you – just because the title of the cookbook that this came from is Fabulous Fat-Free Cooking, it doesn’t mean this recipe is fat free!! Leave it to me to take a healthy recipe and make is a little bit un-healthy!! But really, the few changes I made I think made the dish taste great. And even though salmon isn’t fat-free, it is very good for you! (And it’s what I had in the freezer that day!) For the tartar sauce, you can definitely cut the fat by using fat-free mayonnaise, but I don’t like the way it tastes so I went for the normal stuff. It’s all about preference!
Crispy Salmon with Tartar Sauce
adapted from Fabulous Fat-Free Cooking
4 salmon fillets
salt and pepper
2 egg whites
1/4 cup grated onion
1/2 cup Panko bread crumbs
1 tablespoon minced parsley
1 cup mayonnaise
2 tablespoons chopped dill pickles
2 tablespoons chopped onion
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon capers, drained, rinsed and finely chopped
Preheat the oven ot 400F. Rinch the fish and pat dry.
Season the fish lightly with salt and pepper. Place the egg whites in a shallow dish and beat lightly. Place the bread crumbs in a separate dish. Mix the parsley into the breadcrumbs. Dip the fish into the egg white, then into the bread crumb mixture, coating evenly on both sides.
Place the fish on a grill pan or a baking sheet topped with a wire rack. Place in the oven and reduce oven temperature to 375F. Bake for 10 minutes, or until fish flakes in the center.
While the fish is baking, make the tartar sauce. Combine all ingredients and mix well. Serve with the fish.