Thursday, February 21, 2013

Almond encrusted salmon

½ c. almonds

2 Tbsp. parsley

1 Tbsp. grated organic lemon zest

1 tsp. Himalayan sea salt and pepper

4 wild-caught salmon fillets

2 Tbsp. coconut oil, or grass fed butter

4 c. spinach

Grind the almonds in a coffee grinder or food processor.

Mix almond powder, parsley, lemon zest, salt and pepper on a plate.

Dredge the salmon on both sides through the almond mixture.

Heat the oil/ butter in a large skillet over medium heat. Add salmon and cook for 5 minutes on each side, until cooked throughout.

Serve over bed of greens and top with fresh lemon juice

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