Almond-Crusted Salmon – a delicious recipe with almond meal, breadcrumbs, ground coriander, ground cumin, salmon, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 500 deg.
2
Combine almond meal (See note below), panko, coriander, and cumin.
3
Set aside.
4
Brush tops and sides of fish with juice; sprinkle with salt and pepper.
5
Dredge top and sides of fish in almond mixture.
6
(I patted it on).
7
Place skin side down on broiler pan coated with cooking spray.
8
Sprinkle any remaining crumb mixture evenly over fish.
9
Bake at 500 deg.
10
for 15 minutes or until fish flakes easily when tested with a fork.
11
Serve with lemon wedges.
12
Note: You can make nut meal with a food processor.
13
For a yield of 1 cup nut meal, place 3 oz.
14
nuts (2/3 cup almonds or hazlenuts or 3/4 cup pecan or walnut halves) in a food processor and process in short pulses until finely ground.
15
Do not ovedo it or you'll end up with nut butter.
347
kcal
Calories
21
g
Fat
18
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ¼ cup almond meal, ¼ cup panko breadcrumbs, ¼ teaspoon ground coriander, ⅛ teaspoon ground cumin, and more.
Yes, Almond-Crusted Salmon falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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