Last updated on October 19th, 2015
Honestly, I found this dish was so easy to prepare and so profoundly delectable to eat that I made it and ate it three times last week. The almonds turn crisp and wonderful in the oven, while the honey mustard “seals” the salmon, and keeps it from drying out. Thus you needn’t worry about overcooking the fish.
Ready to rumba? Here’s the step-by-step:
First, lay a salmon fillet in a greased baking dish. For dinner parties, I usually plan 1/2 pound salmon per person. Otherwise, I find that a 1 1/2 pound fillet is enough for me and the Silver Fox. We are big eaters.
Ahead of time note: If you are not going to bake the fish right away, just cover the dish with plastic wrap, and refrigerate for several hours. Remove the plastic wrap before baking!
Bake until the salmon is cooked through, and the almonds have colored just slightly — about 25 minutes. And please note the dark juices in the photo above. Peel these off, and eat them. They are soft, gooey, and candy-sweet!
Obviously I’m avoiding carbs. Unless they come from nuts. Or rice. Or these Pumpkin-Spiced Cinnamon Rolls.
Think you’ll give this recipe a test-drive? I certainly hope so. It’s fast and easy enough for a weeknight meal, and elegant enough for weekend dinner guests.
And here, because I love you, is the recipe in printable form:
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