You can have this Almond-Crusted Salmon on your dinner table in no time. It’s baked (easy clean-up!) and best served with a squeeze of fresh lemon juice.
Have you ever dined with a toddler eating couscous? It is quite the messy food to serve to children. I remember serving couscous one time when William was less than a year old. By the end of that meal, there was couscous all over the floor extending in a 6-foot radius around his high chair. Now, William is 2 ½ and the couscous still manages to get all over the table and the floor near his chair. If you’ve ever tried cleaning up a couscous mess, you know it’s not the easiest to wipe up, either.
Today’s recipe isn’t for couscous, but I did serve couscous on the side with this Almond-Crusted Salmon. Just in case you’re wondering, the couscous you see in the picture is from Dara of Cookin’ Canuck. I love Dara’s easy, healthy recipes, and this couscous was simple to prepare and so tasty.
This Almond-Crusted Salmon could not be easier. It’s coated in a mixture of panko and almond meal, then baked in a hot oven until cooked through. A drizzle of lemon juice just before serving adds a nice bright pop of flavor.
You can either buy almond meal at the store, or make your own. I made my own because it was more cost effective to use some of my Costco almonds that I have stored in my freezer than to buy an ingredient that I don’t use all that often. It took all of about 2 minutes to grind the almonds in my food processor, and that was it! I’ve included a note at the end of the recipe with instructions for making your own almond meal.
My whole family loved this Almond-Crusted Salmon, even Julia who won’t eat nuts. She was none the wiser when I told her the salmon was coated in breadcrumbs but failed to mention the almond meal. This dinner was so easy and delicious, I know we will be making it time and time again.
- ¼ cup almond meal*
- ¼ cup panko
- ¼ tsp. ground coriander
- ⅛ tsp. ground cumin
- 4 (6-ounce) salmon fillets, about 1-inch thick
- 2 tsp. lemon juice
- Kosher salt and freshly ground black pepper
- Cooking spray
- 4 lemon wedges, for serving
- Preheat oven to 500 degrees F. Spray a rimmed baking sheet with cooking spray.
- Place almond meal, panko, coriander, and cumin in a shallow dish and stir until well combined.
- Brush tops of salmon fillets with lemon juice and sprinkle with salt and pepper. Place each fillet in the dish with the almond meal mixture and coat the top and sides of the salmon. Place skin-side down on the prepared baking sheet. (If your salmon is skinless, coat the bottom of the fish with a little of the panko mixture.) Sprinkle any remaining panko mixture over the tops of the fillets and press gently to adhere.
- Bake for 15 minutes or until fish flakes easily when tested with a fork. The center should register 145 degrees F on an instant-read thermometer. Serve salmon with lemon wedges.
Source: Cooking Light, October 2007.