Take a simple salmon fillet, cloak it with honey mustard, crown it with sliced almonds, and what will you have? Pure deliciousness, baby.
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.
Next, grab some honey mustard...
And squeeze it evenly over the fillet. As I mentioned earlier, the mustard will seal the fish and keep it moist. It will also act as a "glue" for the almonds.
Dust the fish with some salt, pepper, and thyme.
Then sprinkle sliced (not "slivered") almonds over the fillet. Use the back of a spoon to gently press the almonds down. As you can see, my spoon is shaped like a human hand.
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!
Now pour yourself a large goblet of thoroughly-chilled Pinot Grigio...
And serve it, if you wish, alongside blanched and buttered green beans and some brown or white rice.
Obviously I'm avoiding carbs. Unless they come from nuts. Or rice. Or these Pumpkin-Spiced Cinnamon Rolls.
Delicious!
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:
[amd-zlrecipe-recipe:16]
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