Pepper and wine vinegar salmon

A simple marinade on salmon makes a quick and delicious dinner. The reason I chose wine vinegar over white or cider vinegar is because they tend to have a lower acidity. More expensive wine vinegars are made from individual varieties of wine, such as champagne, sherry, or pinot gris.

What you need: Serves 4

4 salmon filets
1 tsp Black pepper powder
2 Tbsp red wine vinegar
2 slices of whole wheat bread
1 tsp dry thyme leaves
2 eggs
Salt to taste


Combine salt, pepper and vinegar. Massage it on to the salmon filets and let it rest in the fridge for about 15 minutes.

In the meantime prep the bread crumbs. Break the bread slices into chunks. Pulse the bread in a food processor until crumbs are created, about 10 two-second pulses. Add in the thyme, some salt and pepper and give it one last pulse. Pour it on to a plate. Place the eggs in a shallow bowl or dish and beat it with a fork until it is combined. Set it next to the bread crumbs. 



I suggest you use two clean hands than one, to keep the wet and dry dip separate. The outcome is clean as well. Preheat the oven on broiler high setting.
Make sure your oven rack is 8 inches below the cheated coil, that way it does not burn the salmon. Spray a coat of nonstick spray on a baking sheet and set it by the breadcrumbs.

Place the marinated fish int the egg, coat it front and back, place it on the bread crumbs, and use your other hand (the one that is dry) to generously coat the wet fish. Repeat the process for all the filets. Place the breaded fish filets on the prepped baking sheet. Broil for 10 minutes.
Remove the sheet and loosely cover the fish with foil and broil it for another 7 to 8 minutes.



I tossed in some vegetable alongside to cook and sprinkled them with thyme and breadcrumbs. Serve warm. Enjoy!

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