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Almond Crusted Salmon Fillets with Roasted Broccolini

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $4.98 One serving costs about $4.98

$4.98 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 dairy-free,healthy,pescetarian,dairy free,pescatarian lunch,main course,main dish,dinner
spoonacular Score:85%

Spoonacular Score: 85%

 

Almond Crusted Salmon Fillets with Roasted Broccolini could be just the dairy free and pescatarian recipe you've been looking for. This recipe serves 2. This main course has 734 calories, 49g of protein, and 46g of fat per serving. For $4.98 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up panko bread crumbs, salt, pepper flakes, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately approximately 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 85%. Similar recipes are Almond Crusted Fish Fillets, Herb-Crusted Sauteed Salmon Fillets with Pistou, and Herb-Crusted Sautéed Salmon Fillets With Pistou.

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon Fillets. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Waterbrook Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 20 dollars.

Waterbrook Reserve Chardonnay

Beautiful and golden in color, this chardonnay has persistent ripe pear and lychee flavors that are complemented by a subtle, sweet toasty oak. Very balanced acid harmonizes the thick viscosity of this ripe and decadent wine.

» Get this wine on Amazon.com

Ingredients

Servings:
2 fillet
2 fillet skinless salmon
skinless salmon
1 large
1 large egg
egg
0 Tbsps
0 Tbsps dijon mustard
dijon mustard
0 Tbsps
0 Tbsps extra virgin olive oil
extra virgin olive oil
0.33 cups
0.33 cups panko bread crumbs
panko bread crumbs
0.5 cups
0.5 cups almond
almond
0.33 cups
0.33 cups white flour
white flour
2 pinches
2 pinches red pepper flakes
red pepper flakes
1 pinch
1 pinch salt
salt
2 fillet skinless salmon
2 fillet
skinless salmon
1 large egg
1 large
egg
0 Tbsps dijon mustard
0 Tbsps
dijon mustard
0 Tbsps extra virgin olive oil
0 Tbsps
extra virgin olive oil
0.33 cups panko bread crumbs
0.33 cups
panko bread crumbs
0.5 cups almond
0.5 cups
almond
0.33 cups white flour
0.33 cups
white flour
2 pinches red pepper flakes
2 pinches
red pepper flakes
1 pinch salt
1 pinch
salt

Equipment

mortar and pestle
mortar and pestle
bowl
bowl
oven
oven
frying pan
frying pan
mortar and pestle
mortar and pestle
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

1. In a dry 10" saute pan, toast the almond slivers until mostly golden brown; avoid letting them get too dark. Remove them, let them cool a little and grind them fine in a spice grinder or mortar and pestle. Reserve for now. 2. Line up 3 shallow bowls or deep plates for dipping the salmon. A. In the first bowl, spread out the flour. B. In the second bowl, combine the egg, mustard and red pepper flakes. C. In the third bowl, combine the bread crumbs and ground almonds. 3. Put the olive oil in the saute pan over low-medium heat until it is warm enough to spatter water drops. 4. Dip both sides of the thickest fillet in the flour until pretty well covered. Follow that by dipping both sides in the egg mixture until covered. Then lay both sides of the salmon on the nut mixture until it is thoroughly coated. Immediately place it in the saute pan over the low-medium heat. 5. Repeat for the thinner fillet as quickly as possible. 6. Saute the fillets for 4 minutes; turn over and repeat. Then if necessary, reserve in a 200*F warming oven on the serving plates until the broccolini is ready.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.98
Ingredient
2 fillets skinless salmon
1 large egg
1.5 tablespoons dijon mustard
2 tablespoons extra virgin olive oil
⅓ cups panko bread crumbs
½ cups almond
⅓ cups white flour
2 pinches red pepper flakes
Price
$7.55
$0.31
$0.23
$0.33
$0.19
$1.28
$0.06
$0.01
$9.95

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free panko.

Price Tips

  • If you want the health benefits of salmon without the pricetag that comes with fresh and even frozen fillets, look for recipes using canned salmon.

Cooking Tips

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

Green Tips

  • Wild Alaskan salmon is considered the most sustainable choice.

Disclaimer

Nutritional Information

Quickview
734 Calories
48g Protein
46g Total Fat
31g Carbs
63% Health Score
Limit These
Calories
734
37%

Fat
46g
71%

  Saturated Fat
6g
38%

Carbohydrates
31g
11%

  Sugar
2g
3%

Cholesterol
198mg
66%

Sodium
338mg
15%

Get Enough Of These
Protein
48g
98%

Selenium
84µg
121%

Vitamin B12
5µg
95%

Vitamin B3
16mg
83%

Vitamin E
11mg
79%

Vitamin B6
1mg
76%

Vitamin B2
1mg
76%

Phosphorus
620mg
62%

Manganese
1mg
57%

Vitamin B1
0.77mg
51%

Copper
0.87mg
43%

Magnesium
163mg
41%

Vitamin B5
3mg
36%

Potassium
1183mg
34%

Folate
123µg
31%

Iron
4mg
27%

Fiber
5g
23%

Zinc
2mg
19%

Calcium
159mg
16%

Vitamin K
9µg
9%

Vitamin A
259IU
5%

Vitamin D
0.57µg
4%

covered percent of daily need

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