Rosemary Pork Dusted Salmon

Prep Time 00:10 Cook Time 00:17 Serves 2-4

Ingredients

  • 1 lb wild salmon filets, pins removed
  • 2 to 3 tbsp Lemon Cream Sauce
  • 1 cup Bacon's Heir Rosemary Sea Salt Pork Clouds*, finely crushed in a blender
  • 1/2 tsp sea salt
  • Lemon slices for serving

Directions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 
  2. Coat tops and sides of salmon with cream sauce which will help pork dust adhere. 
  3. Mix Pork Clouds with sea salt and press into the top and sides of salmon to make a medium-thickness coating. 
  4. Bake for 12-15 minutes depending on thickness of salmon for fully cooked salmon. For medium cooked salmon, bake for 10 minutes or until the center remains a deep pink color. 
  5. Broil on high for 2 minutes until the top is crispy and golden. 
  6. Serve with lemon slices and leftover Lemon Cream Sauce. 

*If using plain pork rinds (or "chicarrones"), add 1 tsp finely minced fresh rosemary to blender with pork rinds and sea salt. 

© 2015 Grazed & Enthused. All rights reserved.
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