I don’t generally post recipes because I either follow existing published recipes or use a drizzle of olive oil and sea salt and call it a day. But last week my daughter, who is staying with us for a few weeks, was bored and decided to experiment. I should add she is quite the creative cook and unlike me, she can open the pantry and find items I would never think to put together and whip up something healthy and tasty in no time. Tired of my standard plain grilled salmon, yet wanting something uncomplicated and quick, she put together this dish which we all loved. We served it with sautéed green beans and threw in a roasted potato for dad. From start to finish, including the pantry search, this took less than a half hour. Enjoy!!
Simplest Honey Almond Salmon
1. To prepare almond topping, add a handful of almonds to a ziplock bag and seal. Crush with a mallet until pieces are small but not minced. (Alternatively, you can add almonds to a food processor and pulse until coarse.) Toast almonds in a small nonstick pan over medium heat for about 5 minutes, until lightly toasted, stirring occasionally. Place in a small bowl.
2. Cut the salmon into 4 pieces. Rinse and pat dry. Spray a large nonstick grill pan with cooking spray and heat over medium-high heat. When pan is hot, arrange the salmon in the pan and drizzle with toasted sesame oil and salt and pepper to taste. Sauté for 5 minutes, then flip the filets and sauté for another few minutes until filets are beginning to brown and salmon is cooked almost to center. Remove from heat.
3. Brush the salmon with honey and sprinkle with toasted almonds. Serve.
Notes: I generally buy salmon with the skin removed. If you prefer to cook with the skin on, you can peel off after flipping.
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