Almond Crusted Salmon With Parsnips and Kale

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Being the month of the parsnip, found another recipe I had to try!  Decided to pair with salmon, Stella’s favorite fish.  We went to the fish counter at the store and looked over the salmon and of course checking my Seafood Watch app (http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx) to find out best choice.  Looking at the salmon that said Atlantic caught – I noticed in the fine print it said color added.  WHAT, did I read that right!?  I did and then I noticed it on other tags – colored added – why, how, with what ingredients?  If color has to be added to make it look more appealing to the consumer, something is not right.  Atlantic salmon is on the Seafood Watch list as one to avoid – we did and I can see why.  We went with wild caught Chinook from Alaska, best choice.  The color was absolutely beautiful, the perfect “salmon” color.  So now, how to cook it.  The weather turned cold, so grilling was out.  Putting my thinking cap on and looking at what ingredients were in the house – I came up with Almond Crusted Baked Salmon, yum!

Almond Crusted Baked Salmon

Ingredient

Wild caught, Alaskan salmon (about 3/4 pound for 2 people)
Almond meal
Organic bread crumbs
Lemon
Mixture of herbs
Olive oil

1. Preheat the oven to 500 degrees and lightly grease a shallow baking dish with olive oil.

2. Rinse and pat dry the salmon.

3. Mix together 1/4 cup almond meal and 1/4 cup organic bread crumbs, or whatever ratio you prefer.  Add about 1 Tbl of mixed herbs, your choice.

4. Cut a lemon in half, squeezing, coat both sides of the filet.

 
5. Dredge the filet through the almond meal mixture.  Place the filet, skin side down in the baking dish.  Taking the leftover almond mixture, sprinkle on filet and press to make sure it is on there.

6. Bake for about 15 minutes or until the fish flakes off or to the doneness of your liking.

Serve with parsnips and kale, recipe below.

Kale and Parsnips (thanks to Pioneer Valley Growers Associations www.pvga.net)

Ingredients (Serves 4)

1 cup onions, halved and sliced
1 cup parsnips, halved and sliced
1 Tbl olive oil
1 cup water
2 Tbl ginger, minced
1 qt. kale, veins removed and cut into bite sized pieces

1. Prepare all ingredients

2. Saute the onions and parsnips in oil for 5 minutes, stirring occasionally to prevent burning.

3. Add the water and ginger, cover and simmer for 4 – 5 minutes.

4. Add the kale and continue cooking 4 – 5 minutes longer, stirring occasionally.

Serve!

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