Friday, December 30, 2011

Crispy Salmon Salad w Coconut Curry Dressing

I was so focused today on preparing for our New Year's Eve get-together that I didn't put a ton of thought into tonight's dinner. And it's a shame, really, as I had a beautiful sockeye salmon fillet waiting to be turned into something special. When I bought it at Whole Foods I didn't bother to ask for it to be skinned, as I didn't know what I planned to do with it.

So there I found myself, late to getting dinner started and utterly mutilating my poor, defenseless salmon as I tried to remove the skin. I had settled on Pamela Goes Primal's Crispy Salmon Salad with Coconut Curry Dressing, which called for the salmon to eventually be cut into pieces anyway. Unfortunately, when it was time to coat the salmon in almond flour before cooking it was a little dicey.

I'd still highly recommend this recipe, particularly the dressing. It came together very quickly, and had just the right amount of zip. Rather than almonds I included Trader Joe's Thai Chili Lime cashews, and I did add some curry and cumin to the almond flour before dredging the fish. I also drizzled a little chile garlic sauce on top, as I was in the mood for spice.