I made another recipe from “The Real Food Diet Cookbook.”
Almond Encrusted Salmon
1/2 cup almonds
2 Tablespoons parsley
1 Tablespoon grated lemon zest
1 teaspoon sea salt and pepper
4 wild caught salmon fillets
2 Tablespoons grapeseed oil
4 cups spinach
1. Grind almonds in a coffee grinder or food processor. Mix almond powder, parsley, lemon zest, sea salt and pepper together on a plate.
2. Dredge salmon on both sides through the almond mixture.
3. Heat oil in large skillet over medium heat. Add salmon and cook for 5 minutes on each side until cooked thoroughly.
4. Serve over bed of greens and top with fresh lemon juice.
I followed the directions except I didn’t make a spinach salad to go with it. I had a squash I wanted to use up–a Sweet Dumpling Squash to be exact.
I’m pretty new to the Squash world. Not eating–but preparing it. It’s not something I’ve done very much and I was usually helping someone ELSE prepare it. They did all the hard work. I tried to do it myself this time but Michael stopped me and said I was going to kill myself trying to cut the squash (probably a fair assessment) so he took over and cut it.
It was browning really nicely. I scraped the all the squash out and there were three servings. I saved one serving for lunch. I topped the squash with a little butter and some pepper. It was so sweet!
The verdict on the salmon: DELISH! It was crunchy, not soggy in any way, and flavorful. The flavors I tasted mostly were the lemon zest and the salt. The salt was a tad overpowering but perhaps because it was sea salt? The flavors were bold without being too much.The salmon came out moist without being mushy. Michael’s opinion on the salmon was that it wasn’t as good as the blackened salmon he makes. I think this recipe was good for salmon and I bet that it work well with chicken too, or perhaps tilapia.
QUESTION: What is your favorite way to prepare squash?
P.S. Check back this afternoon for a Giveaway!