Almond-Crusted Salmon
Photography: Randy Mayor; Jan Gautro; 
Rich salmon, coated in almond meal, acquires a toasted flavor reminiscent of browned butter. Serve with broccoli rabe, orzo pasta, and pinot noir.
| Servings:4 servings (serving size: 1 fillet and 1 lemon wedge) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 1/4 cup almond meal
- 1/4 cup panko
- 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 freshly ground black pepper
- Cooking spray
- 4 lemon wedges
Amount Per
Serving
- protein:38.2 g
- sodium:330 mg
- poly fat:4 g
- mono fat:7.9 g
- calories from fat:45 %
- calories:332
- calcium:28 mg
- cholesterol:87 mg
- saturated fat:3.3 g
- fiber:1.5 g
- fat:16.7 g
- iron:0.6 mg
- carbohydrate:5.4 g
directions
Preheat oven to 500°.
Combine first 4 ingredients in a shallow dish; set aside.
Brush tops and sides of fish with juice: sprinkle with salt and pepper. Working with 1 fillet at a time, dredge top and sides in almond mixture; place skin side down on broiler pan coated with cooking spray. Sprinkle any remaining crumb mixture evenly over fish; press gently to adhere. Bake at 500° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
