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Lemon-Almond Encrusted Salmon

This is my favorite manly meal.  I never considered eating almonds, lemon, and salmon together.  I cooked this fish the other day and fell in love with it.  No more boring fish meals allowed!!!

Lemon-Almond Encrusted Salmon

(This week’s Brown Bag Secret Ingredient: Almonds)

almond fish

(Makes 2 Servings)

1/2 cup raw almonds

1 tsp dried parsley

1 Tbsp lemon zest

1/2 tsp lemon pepper

Salt (to taste)

1/4 tsp paprika

1 large egg

2 wild salmon fillets (6-8 oz. each)

2 tbsp olive oil

  1. Toss almonds into blender or food processor.  Blend until almond become powder with a mix of pea size chunks or smaller.  This creates a fabulous texture.
  2. Add almond mixture to bowl along with parsley, lemon zest, lemon pepper, salt, and paprika until combined. You may choose to skip the salt given most lemon-pepper spices also have salt.
  3. In a separate bowl, beat large egg.
  4. Pat salmon fillets dry with paper towel then dip top in egg until coated well.
  5. Next, coat top of salmon fillets with seasoned almond mixture.  You can lightly press the mixture into fillets to help it stick.
  6. Heat olive oil in large pan (medium-high heat).
  7. Lay fish in pan, presentation side down first.
  8. Cook 5-7 minutes, flipping fish half way through cooking time.
  9. Almonds will toast while cooking giving fish an awesome texture!

Add fish to a bed of green salads for a healthy dinner with tons of protein.

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