Prep 10 mins
Cook 15 mins
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.
- 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
- Preheat oven to 500 deg.
- Combine almond meal (See note below), panko, coriander, and cumin. Set aside.
- Brush tops and sides of fish with juice; sprinkle with salt and pepper.
- Dredge top and sides of fish in almond mixture. (I patted it on).
- Place skin side down on broiler pan coated with cooking spray.
- Sprinkle any remaining crumb mixture evenly over fish.
- Bake at 500 deg. for 15 minutes or until fish flakes easily when tested with a fork.
- Serve with lemon wedges.
- 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.
I followed the directions & put it in the oven for 15 minutes at the recommended temp but at 10 minutes in the tops were already burned. Thankfully I had enough almond coating sprinkled on top that I could brush off the burned almonds and it was good. I think next time it'll be great and deserve 5 stars if I cover it or don't bake for as long.
Simple and tasty! Made it for one my entrees Easter 2010. Thanks!