Recipe:  Almond-Crusted Salmon

Recipe: Almond-Crusted Salmon

Almond Crusted Salmon
Recipe: Almond-Crusted Salmon
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This salmon dish is packed with brain-boosting nutrition.
Servings
2 pieces
Servings
2 pieces
Almond Crusted Salmon
Recipe: Almond-Crusted Salmon
Print Recipe
This salmon dish is packed with brain-boosting nutrition.
Servings
2 pieces
Servings
2 pieces
Ingredients
Servings: pieces
Instructions
  1. 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.
  2. Add the lemon zest and give it another pulse to mix.
  3. Rinse the salmon and pat dry.
  4. Put some coating on a plate.
  5. Dredge each side of the salmon, patting the coating on if that helps it stick.
  6. Heat 1-2 tbsp of coconut oil or olive oil in a pan over medium heat (amount depends on the size of the pan you're using)
  7. Cook the salmon for 4-5 minutes per side.
  8. 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.
Recipe Notes
  • 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 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.

See this post for nutrition notes.

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Buckwheat & Bean Salad with Turmeric Dressing

Buckwheat & Bean Salad with Turmeric Dressing

bean and buckwheat salad
Buckwheat & Bean Salad with Turmeric Dressing
Print Recipe
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
bean and buckwheat salad
Buckwheat & Bean Salad with Turmeric Dressing
Print Recipe
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Ingredients
Salad
Dressing
Servings: people
Instructions
Prepare buckwheat
  1. Rinse buckwheat in a colander until water runs clear. Transfer to a pot and cover with 2 cups of boiling water. Let stand covered for 15 minutes. Don't leave it too long or it will get mushy! Rinse again and drain.
Dressing
  1. In a small bowl whisk all dressing ingredients except the oil (or in a small jar, shake it all). Slowly whisk in olive oil until well combined.
Wakame
  1. Soak in warm water for about 5 minutes or until soft.
Assembly
  1. Rinse romaine lettuce and tear it up into a bowl, or add greens to a bowl. Add buckwheat, beans and mixed vegetables. Toss with dressing. Top with wakame.
Recipe Notes

Use what you've got. Any grain, or a pseudo-grain such as quinoa, will do. Add any other veggies to it. I added some Mann's Power Blend, which is Brussels sprouts, napa cabbage, kohlrabi, broccoli, carrots and kale.

 

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