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Breaded Salmon

12 Jun

No, this recipe is not SCD legal.  BUT….when I do salmon for the family this is the one that is requested most often.  That, and it’s super easy!  I’ll post later one of my favorite SCD legal salmon recipes:  Bacon-Wrapped Salmon Skewers.  🙂

  • 1 lb. salmon filet, skin off
  • Keebler Club crackers, Original or Buttery Garlic
  • 1 stick of butter

All I do (oh, this is soooooo hard!), is melt the butter and pour a small amount on the bottom of a baking pan.  Then, crush one sleeve of the crackers and add it to the rest of the melted butter.  Add more crackers if it’s too runny.  Place the salmon in the buttered baking pan, and firmly pat the cracker/butter mixture all over the top.  Last, cook the salmon at 350 degrees, 10 minutes per inch of thickness.  A full fillet will usually take me 15-20 minutes to bake all the way.  To test if it’s done…take a fork  to the thickest part of the fillet and gently lift up.  If it flakes easily, then it’s done! 

I think the Buttery Garlic crackers give a richer taste, according to the comments of my family.  But the Original are great as well.  Enjoy!

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1 Comment

Posted by on June 12, 2010 in Crohn's Journal, Main Dishes, Recipes

 

One response to “Breaded Salmon

  1. Tes

    June 12, 2010 at 4:25 pm

    It sounds easy and simple. What a clever recipe. I can’t wait to try it.

     

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