I agree with Cooking Light that the effect of this crusting blend on the salmon is almost buttery....it was really tasty. As you can see in my not-so-perfect photo, the fishmonger gave me salmon filets in very uneven thicknesses, so the cooking wasn't 100% even but it still tasted good. I served mine with basmati rice and broccoli.
Cooking time per the recipe is 15 minutes. Mine was almost overdone on the thin end after 12 minutes. I would recommend just watching your oven beginning at 10 minutes.
Nutritional Information (per serving - serves 4)
332 calories - 16.7 g. fat - 38.2 g. protein - 5.4 g. carbs - 1.5 g. fiber
- 1/4 c. almond meal
- 1/4 c. panko breadcrumbs
- 1/4 tsp. ground coriander
- 1/4 tsp. ground cumin
- Four 6-oz. salmon filets
- 2 tsp. lemon juice
- Salt & pepper
- Cooking spray
- Lemon wedges, for serving
1. Preheat oven to 500 degrees.
2. Combine almond meal, panko, coriander, and cumin in a bowl and set aside.
3. Brush tops and sides of salmon filets with lemon juice. Sprinkle with salt and pepper.
4. One at a time, dredge salmon filets in almond meal mixture. Place skin-side down on a broiler pan coated with cooking spray.
5. Sprinkle any remaining crumb mixture evenly over fish, pressing gently to adhere.
6. Bake at 500 degrees for 15 minutes (or until fish is done).
7. Serve with lemon wedges.