Almond Crusted Salmon

Almond Crusted SalmonSalmon never tasted better. Try this variation made with almonds, lemon peel and parsley to add an extra kick to your Omega-3 intake.

1/2 cup sliced almonds

2 tablespoons fresh parsley, chopped

1 teaspoon grated lemon peel


Ground black pepper

1/3 cup all-purpose flour

2 ounces skinless salmon fillet

2 eggs whites, beaten

2 tablespoons olive oil

Blend together almonds, parsley, lemon peel, salt, and pepper to taste on a plate. Place flour on a different plate. Salt and pepper the salmon, and then dredge the salmon in the flour, gently shaking off excess. Lightly brush one side of the salmon with the beaten egg. Press this side of salmon into the almond mixture, pressing lightly so that the seasonings stick.

Heat one to two tablespoons of oil in a large skillet over medium heat. Add the salmon, placing the almond-coated side down. Cook about five minutes, or until crust is brown. Turn the salmon over, and sauté until it is cooked through and opaque in the center, about another five minutes. Transfer the salmon to plates, and serve with lemon slices.

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