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Ingredients
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12 ounces
fresh salmon (preferably 2 six-ounce fillets)
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olive oil
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1 tablespoon
lemon juice
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1/2 cup
shaved almonds
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1/3 cup
panko crumbs
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1/4 teaspoon
ground cumin
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1/4 teaspoon
ground coriander
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1/8 teaspoon
lemon zest
Directions
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Preheat oven to 450*F.
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Line a rimmed cookie sheet with tin foil. Lightly grease with a drizzle of olive oil. Place fillets on top of greased tin foil, skin side down. Drizzle with olive oil and lemon juice and season nicely with a sprinkling of kosher salt and pepper. Set aside.
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In your food processor, grind shaved almonds. (They should have the same consistency as ground coffee.) You will need 1/3 cup ground almonds.
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In a small bowl, mix together ground almonds, panko crumbs, lemon zest, cumin, and coriander.
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Generously pat almond/panko mixture on top of salmon.
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Bake for 15 minutes until salmon is cooked through and almond/panko mixture is toasted.
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Serve and enjoy.
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