Almond-Crusted Salmon

Rich salmon, coated in almond meal, acquires a toasted flavor reminiscent of browned butter. Serve with broccoli rabe, orzo pasta, and pinot noir.

Yield: 4 servings (serving size: 1 fillet and 1 lemon wedge)

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

Preparation

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.

Nutritional Information

Calories:

332 (45% from fat)

Fat:

16.7g (sat 3.3g,mono 7.9g,poly 4g)

Protein:

38.2g

Carbohydrate:

5.4g

Fiber:

1.5g

Cholesterol:

87mg

Iron:

0.6mg

Sodium:

330mg

Calcium:

28mg

Andrew Schloss, 2,500 Recipes: Everyday to Extraordinary, Almost from Scratch, Homemade in a Hurry, Cooking Light, OCTOBER 2007