Saturday, April 19, 2008

Almond-Crusted Salmon

This was not good. I should have known better - it wasn't a spicy fish recipe! It was just a basic recipe! Sigh. The fish was perfectly cooked through though, so that is a plus. But everyone agreed it was "too fishy-tasting" even for those people who goes out on a boat, catch a fish, and eat it. So I don't think this is a very good recipe, and it's definitely not a make-again.


Almond-Crusted Salmon
Cooking Light, October 2007

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

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.

Yield: 4 servings

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