Red Chile Salmon
1 fresh fillet of salmon
1/4 cup almond flour
1/8 cup New Mexico chile powder
dash of salt
1 egg white
Pour almond flour, chile, and salt into plastic bag.
Scale and cut salmon into serving size pieces, approximately 100grams to 200grams each. Coat each piece with egg white, shake off excess.
Shake each piece of fish separately in bag, coating thoroughly.
Fry in pan with oil over medium low heat, covered with lid, about 3 minutes per side until done. Crust will be very dark from chile, almost blackened. If too dark, try cooking at lower heat next time.