The Husband and I have taken to eating rice crackers as a way of staving off the impulse to devour our own hands during the terrible hour before dinner. These crackers come in a bunch of flavors. (My favorite is wasabi). They’re thin and crispy. And – the best part – 16 of them (one portion) clock in at a total of only 110 calories.
In this recipe, our wasabi rice crackers provide a tasty, crunchy crust for the salmon, requiring only a little “glue” to keep them in place. One of the few five-ingredient recipes to which I wasn’t dying to add something, this little wonder, in my opinion, is perfect as is.
Most Atlantic salmon are farm raised while most Pacific salmon are wild caught. Although farmed salmon outnumber wild salmon 85 to 1 in US markets, only wild-caught salmon from Alaska is certified as sustainable by The Marine Stewardship Council. For more information on Wild Alaskan Salmon go to Alaska Salmon.
Yields 4 servings
Hands-on time: 10 minutes
Total preparation time: 20 minutes
1/3 cup sour cream
1 1/2 teaspoon English mustard (Coleman’s)
1/2 teaspoon packed light brown sugar
35 to 40 wasabi rice crackers
Four 6-ounce pieces center-cut salmon fillet, skin removed
Kosher salt and freshly ground black pepper
Preheat the oven to 400°F. Combine the sour cream, mustard, and brown sugar. Coarsely crush the crackers (about 1 cup).
Season the salmon on all sides with salt; arrange it in one layer in a shallow baking pan, skinned side down. Spread the top of each piece with the sour cream mixture and top with the crushed crackers.
Bake the salmon 10 to 12 minutes, until barely cooked through.