Salmon in Sea Vegetable Crust with Lemon Dipping Sauce and Jicama Salad
Ingredients
- 4 to 5 ounce fillets of salmon (at room temperature for 1 hour)
- 1 cup flour
- 1 tablespoon fleur de sel (or sea salt)
- 1 teaspoon cayenne pepper
- 1 tablespoon smoked dulse granules
- 1 1/2 to 2 ounces dulse flakes, for coating
- 1/2 cup Panko (Japanese bread crumbs)
- 1 egg, beaten
- 1/4 to 1/3 cup olive oil
- Strips of crispy dulse for garnish
Instructions
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