Tuesday, March 12, 2013

Easy Paleo Salmon, 2 Ways (Recipe Revisit)

I'm reposting two salmon dishes today, as my kids couldn't agree on which prep they wanted, and both are somewhat similar. The first prep, with lemon and butter, I had only used for mahi mahi in the past. It works very nicely with salmon as well. I also used ghee and reduced the overall amount (the original recipe uses a whole stick of butter).

For the second take, I experimented with using a little less maple syrup, as salmon has somewhat of a natural sweetness itself (at least to me). It tasted great, and my kids approved which is a true sign of success.

I've written both recipes with proportions for a full meal, in case you're a little less maintenance and don't feel like whipping up both for dinner. Note I used a shallow dish to dredge the salmon in one, and a Ziploc bag in the other. Either method will work to coat the fish.
Lemony Almond-Crusted Salmon

4 tbs. ghee
zest & juice of one lemon
2 cups almond meal
2 tsp. salt
1 tsp. pepper
1 1/2 lb. salmon fillets
seasoning, to taste (I used Penzey’s Mural of Flavor… for example, garlic, chives, dill, thyme etc. would all work)

Preheat oven to 350. Melt butter in a small saucepan; remove from heat and stir in lemon zest and juice. Put almond meal, salt and pepper in a large bowl or bag.

Rinse and pat fish dry. Dip each filet in butter, then bread with almond mixture.

Place in a baking dish, pouring extra lemon butter sauce over the fillets. Sprinkle with seasoning and bake for 25 minutes.

Easy Maple Almond Salmon

3 salmon fillets (about 1.5 lbs. of fish)
salt & pepper
1/5 cup pure maple syrup
juice of 1/2 lemon
1/2 cup almond meal

Preheat oven to 350. Sprinkle both sides of fish with salt and pepper. Combine maple syrup and lemon juice in a shallow dish, and put almond meal in a second. Dip salmon in maple mixture, then dredge in nut meal, patting to coat.

Place on a rimmed baking sheet and bake for 20-25 minutes or until cooking through