Monday, April 18, 2011

Almond Crusted Salmon

½ cup sliced almonds
2 tablespoons chopped fresh parsley
½  tablespoon grated lemon peel
Sea salt
¼  cup almond flour
1 pound fresh salmon filet
1 large egg, beaten
1 tablespoon  coconut oil or olive oil

Lemon wedges

Preheat oven to 375 degrees.

Mix together the almonds, lemon peel, salt and pepper in a bowl. Beat the egg in another bowl. Place the almond flour on a small plate. Cut the salmon into serving sized pieces. Press the top of each piece into the flour. Brush each piece with the beaten egg. Now press the almond mixture onto the top of each piece of salmon.

Put the coconut oil or olive oil into a large oven-proof skillet. Heat to medium. When pan reaches temperature, place each salmon piece almond-side down. Cook until browned. Turn salmon over and cook for several minutes. Put pan in the oven and cook until the salmon is cooked through. (This time will vary depending on the thickness of your salmon: not more than about 10 minutes.)

Remove salmon from skillet and serve with wedges of lemon.

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