I love it when I go to eat something in a restaurant and it is so good that I can’t wait to come home and I try the recipe in my kitchen. It is just so inspiring me and challenging as I really want to come to the exact taste and texture. But yet I found the savor that made me fall in love with that crust and delicious taste of this salmon. Along with the perfect dressing to go with. Let’s get right into it.
For the fish:
2-pound fresh salmon filet
1 cup raw almond
1 bunch cilantro
2 tsp parmesan cheese
1 lemon zest
1 to 2 garlic clove
1 Egg white
For the salad’s vinaigrette
I like when the dressing has a touch of spice, but the addition of it is totally optional
1 Tbsp mustard with grain
1 garlic clove
1 Tbsp honey
2 tbsp balsamic vinegar
4 tbsp good oil
1 jalapeno or Serrano (optional)
Salt
Pepper
For the salad
5 to 6 leaves of kale
5 to 6 leaves of green
1 fennel
4 to 5 radish
1 endive
Handfull cherries tomatoes
Proceed
In a chopper, chop together almond garlic cilantro parmesan lemon zest. Do not chop too much as you’ll want a piece of the almond. When you by the fish take it with the skin it avoids the juice of it to go and keep the fish well moist. Put the skin down. With the egg white tap with a brush the all top of the fish and with the crust rob the all top and side of the fish with it. It should be a nice thick layer on top of the fish all over without missing any part. Put it in the oven @425/210C . You will know when it is ready when with the use of a salad fork or the tip of a paring knife the top of the fish flakes apart easily. It should take about 15 to 20 minutes then set aside.
In the midtime, prepare the salade. I like to make my dressing most of the time in the chopper as all the ingredients combine themselves so well and create a smoothie texture to the sauce that I don’t get while doing it by hand. Both way here is how
Mix together honey cilantro garlic balsamic vinegar oil and if you want some kick to add the spicy pepper ( it won’t make it very spicy it will just give it a little final touch that I really like. Combine it all whisking and set aside.
For the salad Chop all veggies into nice bite-sizes. Pour on the dressing. Toss and top with a piece of the crusted salmon.
For a winter version serve it with mashed potatoes. It is délicieuse.
And for rice lover. You can prepare a nice miso sauce to go along the rice and fish.
Loved by everyone. Little story. In the very first month a posted this recipe, a follower of mine saw it and insist that i come one day in her house and prepare it for her. It was so unusual and exciting. We did meet i bring her a delicious pistachio and almond cake and she did the shopping to bake the salmon. It was a lovely summer afternoon. Spending time knowing people that are part of my journey. I link the cake down below.
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