Recipe:<\/span><\/p>\n Almond Encrusted Salmon<\/span><\/strong><\/span><\/p>\n 1\/2 cup almonds<\/span><\/p>\n 2 Tablespoons parsley<\/span><\/p>\n 1 Tablespoon grated lemon zest<\/span><\/p>\n 1 teaspoon sea salt and pepper<\/span><\/p>\n 4 wild caught salmon fillets<\/span><\/p>\n 2 Tablespoons grapeseed oil<\/span><\/p>\n 4 cups spinach<\/span><\/p>\n Directions:<\/span><\/p>\n 1. Grind almonds in a coffee grinder or food processor. Mix almond powder, parsley, lemon zest, sea salt and pepper together on a plate.<\/span><\/p>\n 2. Dredge salmon on both sides through the almond mixture.<\/span><\/p>\n 3. Heat oil in large skillet over medium heat. Add salmon and cook for 5 minutes on each side until cooked thoroughly.<\/span><\/p>\n 4. Serve over bed of greens and top with fresh lemon juice.<\/span><\/p><\/blockquote>\n 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.<\/p>\n![\"\"](\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/11\/IMG_3968.jpg\" "\\"IMG_3968\\"")
<\/a><\/p>\n<\/a>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.<\/p>\n<\/a>I started the squash early because I knew it would take at least an hour to bake. I scooped out the guts and then put the squash face down in some water. Baked at 350 degrees for about an hour.<\/p>\n<\/a>While it was baking, I cleaned the seeds to roast once they dried out.<\/p>\n<\/a>I killed some time with Michael while I waited for the squash, then it was time to get started on the salmon. I ground the almonds in my Magic Bullet.<\/p>\n<\/a><\/p>\n<\/a>It was cool to use the Magic Bullet for something other than my shakes and it worked really well. I added the spices and gently blended it again.<\/p>\n<\/a>I zested a lemon.<\/p>\n<\/a><\/p>\n<\/a>I probably used a tad more lemon zest than the recipe called for. Oh well! I mixed the lemon zest in with the spices and ground almond.<\/p>\n<\/a>I dredged the salmon in the mixture on both sides and made sure it was really coated evenly.<\/p>\n<\/a><\/p>\n<\/a>The recipe called for 4 salmon fillets but we only used two (obviously). There was extra coating left over and I just threw it away since I couldn’t save it. Next time I’ll half the recipe.<\/p>\n<\/a><\/p>\n<\/a>Michael was in charge of cooking the salmon in the skillet. He used Grapeseed oil in the skillet and cooked it on both sides.<\/p>\n<\/a>Around this time the squash was done. I took it out of the oven and let it cool a few minutes before scraping the squash out of the skin.<\/p>\n<\/a>Michael flipped the salmon over to cook the other side.<\/p>\n<\/a>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!<\/p>\n<\/a>I opened a bottle of Chardonnay to go with dinner. The salmon turned out fantastically!<\/p>\n