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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I found this in the October 2007 edition of Cooking Light. The description says, Rich salmon, coated in almond meal, acquires a toasted flavor reminiscent of browned butter. Serve with broccoli rabe, orzo pasta, and pinot noir. It is true about the browned butter taste. Ingredients:
1/4 cup almond meal |
1/4 cup panko breadcrumbs |
1/4 teaspoon ground coriander |
1/8 teaspoon ground cumin |
4 (6 ounce) salmon fillets, about 1-inch thick |
2 teaspoons lemon juice |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper, freshly ground |
4 lemon wedges |
Directions:
1. Preheat oven to 500 deg.
2. Combine almond meal (See note below), panko, coriander, and cumin. Set aside.
3. Brush tops and sides of fish with juice; sprinkle with salt and pepper.
4. Dredge top and sides of fish in almond mixture. (I patted it on).
5. Place skin side down on broiler pan coated with cooking spray.
6. Sprinkle any remaining crumb mixture evenly over fish.
7. Bake at 500 deg. for 15 minutes or until fish flakes easily when tested with a fork.
8. Serve with lemon wedges.
9. Note: You can make nut meal with a food processor. For a yield of 1 cup nut meal, place 3 oz. nuts (2/3 cup almonds or hazlenuts or 3/4 cup pecan or walnut halves) in a food processor and process in short pulses until finely ground. Do not ovedo it or you'll end up with nut butter.
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