Saturday, January 5, 2019

Cracker Crusted Salmon with Dill Pickle Aioli

This is a 15 minute meal that is pretty enough for entertaining. I've always been a fan of anything pickled, and this pickle aioli is one of my favorite sauces yet. It adds a perfect punch of flavor on top of the crispy, buttery salmon. Serve this with salad, baked fries or mashed potatoes.



1. Preheat oven to 425. Line a baking sheet with parchment paper.
2. Place milk and beaten eggs in a bowl. Place crushed crackers on a plate. Soak each salmon filet in the milk/egg mixture, then coat with cracker crumbs. Place on the prepared baking sheet and drizzle with melted butter. Roast for 10 minutes, or until the salmon flakes easily with a fork.




3. Meanwhile, combine the aioli ingredients in a small bowl.


4. Transfer salmon to serving plates and top with aioli.



Cracker Crusted Salmon with Dill Pickle Aioli
Serves 4

All you need:
1 cup milk
2 eggs, lightly beaten
1 sleeve buttery round crackers (like Ritz), crushed
4 (6-8 oz.) wild-caught salmon filets, skin removed
4 tablespoons unsalted butter, melted

Aioli
3/4 cup mayo
1/4 cup dill pickle relish
1 teaspoon garlic powder
1 teaspoon Dijon mustard
Juice of 1/2 lemon
Pinch sugar
Pinch cayenne pepper

All you do:
1. Preheat oven to 425. Line a baking sheet with parchment paper.
2. Place milk and beaten eggs in a bowl. Place crushed crackers on a plate. Soak each salmon filet in the milk/egg mixture, then coat with cracker crumbs. Place on the prepared baking sheet and drizzle with melted butter. Roast for 10 minutes, or until the salmon flakes easily with a fork.
3. Meanwhile, combine the aioli ingredients in a small bowl.
4. Transfer salmon to serving plates and top with aioli.

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