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Almond Crusted Salmon w/Pineapple Salsa




Source of Recipe


Internet


List of Ingredients




2 tablespoons extra-virgin olive oil
1 tablespoon finely grated fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon paprika
Four 6-ounce organic or wild salmon fillets
Kosher salt and freshly ground black pepper
3/4 cup toasted whole almonds, ground
Pineapple Salsa
Lemon or lime wedges, for garnish


Recipe



Heat the olive oil in a 12-inch skillet over medium heat. Add the ginger, cumin, turmeric, coriander and paprika. Cook for 1 minute and turn off heat.

Season the salmon fillets with salt and pepper. Put the ground almonds on a large plate or piece of parchment paper. Dip the fillets on each side into the spiced oil and roll in the ground almonds, pressing the nuts onto the fish. At this point the fish can be refrigerated for up to 2 hours.

Preheat oven to 375 F. Brush a baking sheet with olive oil. Place fish on baking sheet and bake for 10 to 12 minutes.

Makes 4 servings.

Pineapple Salsa
1 cup finely diced pineapple
1/4 red bell pepper, finely diced
1 serrano chili pepper, seeds removed, minced
1/4 cup finely diced red onion
2 tablespoons fresh lemon or lime juice
2 tablespoons finely chopped cilantro
1/4 teaspoon kosher salt

In a small bowl, mix together the pineapple, pepper, chili, red onion, juice, cilantro and salt. Serve immediately of refrigerate for up to 2 hours before serving.

Makes 4 servings.