It’s rare that I post recipes on my website. It’s also rare that I make food that I like so much that I feel I MUST share it with the world. The preamble here is brief because I get annoyed when I look up a recipe on a website and have to scroll past a ton of narrative I’m not interested in, and that has no impact on my life when I’m only on the page because I want the fucking recipe.
Brain-boosting nutrition dominates this salmon dish. Read about how the brain bebefits from this dish on page 2 this post. There’s a lot of info there.
After I ate this salmon dish for dinner, I took my dog for a walk and suddenly got clarity on a professional challenge that I’d been grappling with for over a month. There’s one task that’s been on my to-do list for weeks because although I thought I knew how I wanted it done, and although I could see in my head how it could look, it didn’t seem quite right, and I just couldn’t get the task out. Something was missing. After a piece of almond-crusted salmon and a dog walk, I received the answer in my mind As I tweeted, “#brainfood & #exercise #FTW.” (And possibly some of the EFT that I did earlier.)
Now, here’s the fucking recipe:[Jump to recipe notes and nutrition notes.]
(It’s easy to increase or decrease serving size)
1/4 cup raw almonds
1 tbsp hemp seeds
1 tbsp pumpkin seeds
1 tbsp sesame seeds
The Zest of 1 lemon [works for 1 or 2 servings of salmon] Salt and pepper to taste – or a few grinds of pepper and a couple of pinches of salt
1-2 tbsp coconut oil
- In a food processor or food chopper, chop the nuts and seeds until they are fine. This is the coating. The finer you get the mixture, the more likely it is to stick to the fish.
- Add the lemon zest and give it another pulse to mix
- Rinse the salmon and pat dry
- Put some coating on a plate
- Dredge each side of the salmon, patting the coating on if that helps it stick
- Heat 1-2 tbsp of coconut oil or olive oil in a pan over medium heat (amount depends on the size of the skillet you’re using)
- Cook the salmon for 4-5 minutes per side.
- Serve over greens, such as spring mix, that’s been drizzled with juice from the lemon you zested (1/2 a lemon should be enough, but you decide how wet you want it). You can also add a drizzle of sesame oil.
(Click images for full size)
- You could start with almond meal or almond flour. I didn’t have any.
- You could use whatever seeds you’d like. Chia seeds and/or sunflower seeds would probably work. My intuition guided me to hemp and pumpkin.
- You could replace the almonds with pecans or other nuts of choice (not peanuts).
- I ended up with enough coating for two servings, even though I’d only thawed one piece of fish, so I’ve got some leftover coating for the next time. If you end up with more coating than you need, you can use it on salmon in the future, or use it as a topping for salad or yogurt. If you’re not going to use the ground nuts and seeds in the next couple of days, freeze the leftovers. They could go rancid.
- I didn’t use the best quality salmon (it was a frozen fillet from a box, bought at a grocery store) but the execution was nearly perfect. I say “nearly” because I didn’t chop the nuts finely enough.