4 servings (serving size: 1 fillet and 1 lemon wedge)
Randy Mayor; Jan Gautro
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
4 lemon wedges
How to Make It
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.
2,500 Recipes: Everyday to Extraordinary, Almost from Scratch, Homemade in a Hurry
This is easy, quick, and tasty. It's important to squirt lemon on at the end or else it's dry. I made the almond meal by putting ground almonds in a coffee grinder.
Our salmon was done in about half the time (8 minutes or so).
Rather than using almond meal, I just ground smoked almonds in the food processor. Otherwise I followed the recipe as written with delicious results. Using the ground almonds really gave the topping a nutty flavor and excellent crunchy texture.
I liked this recipe more so than my husband did, he's not a big fan of lemons and i thought this recipe would've been slightly bland if i didn't squeeze some lemon juice on it before eating. Reminded me a little of the fried fish my dad would cook when i was a kid, but obviously a lot healthier. I hope to make again