ALMOND-CRUSTED PARMESAN SALMON RECIPE BY TASTY
Here's what you need: salmon, egg, olive oil, almond, grated parmesan cheese, dried basil, garlic powder, salt, pepper
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Mix breading ingredients together in large bowl. Set aside.
- *NOTE: You can crush almonds by pulsing them in a food processor or high-speed blender, or by carefully cutting almonds with a sharp knife.
- Whisk egg in a separate bowl.
- Dredge the salmon in the egg, then the breading mixture.
- Heat olive oil in a skillet on medium heat.
- Once the pan is ready, add the salmon and let cook on one side for 3-4 minutes until golden brown. Flip and cook for an additional 2-3 minutes on the other side.
- Serve salmon with a side of your favorite veggies. We used asparagus.
- Enjoy!
Nutrition Facts : Calories 700 calories, Carbohydrate 6 grams, Fat 52 grams, Fiber 3 grams, Protein 47 grams, Sugar 1 gram
HONEY ALMOND OVEN BAKED SALMON
Ready in mere minutes, this Honey Almond Oven Baked Salmon is so easy to make yet so tasty and so elegant, you can basically serve it for any occasion, any time of day or year!
Provided by Sonia! The Healthy Foodie
Categories Main Course
Time 10m
Number Of Ingredients 9
Steps:
- Preheat your oven to broil and place a rack on the top position.
- In a small bowl or measuring cup, combine the honey, avocado oil, lemon juice, salt and pepper; mix vigorously with a fork or flat whisk until well combined.
- Place the fish fillets skin side down on a roasting pan and brush them with about half the glaze. Place the pan directly under the broiler for 6-8 minutes, until the fish is cooked to your liking and the top is nicely golden and slightly caramelized.
- Meanwhile, toast the sliced almonds in a small skillet set over medium heat until fragrant and slightly golden, about 2-3 minutes.
- Remove the fish from the oven and brush the pieces with the remaining glaze and then sprinkle with the sliced almonds.
- Serve immediately, garnished with chopped fresh herbs and lemon slices, if desired.
Nutrition Facts : Calories 405 kcal, Carbohydrate 14 g, Protein 36 g, Fat 22 g, SaturatedFat 2 g, Cholesterol 96 mg, Sodium 369 mg, Sugar 13 g, ServingSize 1 serving
ALMOND HONEYCOMB CAKE
This melt-in-your-mouth cake is soaked with the flavors of wildflower honey, citrus and cardamom before getting a finishing touch of glossy honey glaze -- just like a real honeycomb!
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Thoroughly butter a 12 1/4-by-11 2/3-inch honeycomb pull-apart dessert pan, making sure to cover all the detailed nooks and crannies. Lightly dust the pan with all-purpose flour (sifting the flour over the top of the pan works best; tap out excess).
- Beat the butter, salt and 1 3/4 cups of the sugar in a large bowl with an electric mixer on medium speed, scraping down the sides as needed, until well combined (the butter does not need to be fluffy), about 3 minutes. Beat in the eggs, one at a time until incorporated (the mixture will first appear loose and broken, but will eventually come together). Scrape the seeds from the vanilla bean and beat into the butter mixture; reserve the pod for another use.
- Reduce the mixer speed to low and beat in the almond flour until combined. Add the all-purpose flour and beat on low until combined. Add the whiskey and beat on low until combined. Scrape the batter into the prepared pan, smoothing the top with a rubber spatula. Tap the pan firmly on the counter a few times to force batter into the edges of the pan.
- Bake the cake until golden brown, the edges begin to pull away from the pan and a toothpick inserted in the center and edges of the cake comes out clean, 35 to 45 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto a serving plate; carefully remove the pan and very lightly brush away any excess flour from the top of the cake.
- Meanwhile, use a vegetable peeler to peel wide strips from half of the orange (about 6 strips).
- Boil the cardamom pods in 3/4 cup water in a small saucepan over medium heat until most of the water has evaporated and the mixture is very fragrant, 8 to 10 minutes. Remove from the heat and stir in 1 cup of the honey and the orange peels. Let sit for 5 minutes. Strain the mixture through a mesh sieve into a small glass measuring cup; discard the solids. The mixture should be very thin and slightly warm; gently re-heat if necessary. Slowly drizzle the mixture over the warm cake, allowing the cake to soak up the honey before adding more. Let the cake cool, about 1 hour.
- Just before serving, heat the remaining 1/4 cup sugar with 1 tablespoon water in small saucepan over medium-high heat and cook, stirring occasionally, until the sugar dissolves, 3 minutes. Stir in the remaining 1/2 cup honey until combined, then remove from the heat and drizzle over the top of cake, allowing the honey to slowly drip over the sides and into each honeycomb.
HONEY-GLAZED BAKED SALMON
I got this recipe from a friend and, as a new cook, it is easy to make and delicious to boot! Even when I make this recipe with fewer pieces of salmon (2 small salmon filets), I still make the same amount of honey glaze, because it is so delicious and I prefer having more sauce rather than not enough.
Provided by Jacob
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix honey, green onions, soy sauce, sesame seeds, garlic, onion, ginger, and red pepper flakes in a small bowl until blended.
- Place salmon in single layer in a 9x13-inch baking dish. Spoon honey mixture evenly on top of salmon; the mixture will run off, but try to coat the fish with a thin layer all over.
- Roast salmon in the preheated oven, basting salmon with the sauce at least once, until fish flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 290.9 calories, Carbohydrate 25.8 g, Cholesterol 56.5 mg, Fat 12 g, Fiber 0.8 g, Protein 21 g, SaturatedFat 2.4 g, Sodium 508.8 mg, Sugar 23.7 g
BAKED SALMON WITH HONEY AND ALMONDS
I am sick *cough* so I am putting honey on everything. Don't judge me. I dredged salmon in honey and then freshly ground raw almonds, and then I pan fried in vegan butter. Again, don't judge me. It was lightly sweet, crunchy and made me feel better about feeling so miserable *hacking cough* I then went on the web and found this recipe at http://nordicfoodliving.com/baked-salmon-with-honey-and-almonds/. You can do it their way or use the ground raw almonds like I did. I also did not use salt. Judge me now.
Provided by Burned Toast
Categories High Protein
Time 25m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Place the salmon in an oven proof dish, skin side down.
- Coarsely chop the almonds (I ground raw, unsalted almonds into coarse meal).
- Using a spoon, spread honey on the fillet.
- Season with salt (optional) and then sprinkle chopped almonds on top.
- Bake the salmon fillet for about 15 to 20 minutes at 200 C (400 F). The salmon is finished when its meat is light pink, and the meat flakes apart. Warning: pan frying sucks. Do not use tongs. Repeat: do not use tongs!
- Serving suggestion: Serve with fava beans and a nice chianti. Alternatively, a salad and fresh bread.
Nutrition Facts : Calories 267.6, Fat 16.1, SaturatedFat 1.5, Cholesterol 24.4, Sodium 130.2, Carbohydrate 17.2, Fiber 2.9, Sugar 12.8, Protein 16.5
THE BEST HONEY-GLAZED SALMON
This is the easiest, most flavorful honey-baked salmon that the whole family will be able to enjoy. It comes together in 30 minutes and only requires eight ingredients. Oh, and that honey-lime drizzle at the end is to die for - no one will judge you for slurping it down! Baking the salmon at a high heat not only quickens the cooking time, but also helps to crisp up the honey glaze and spice mixture that coats the fish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
- Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
- Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
- Drizzle the reserved honey-lime mixture over top of the salmon just before serving.
ALMOND-CRUSTED SALMON
I like to serve this crunchy almond-crusted salmon with lots of mango salsa. It's a beautiful dish you might want to share with that special someone. -Marc Nadeau, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, beat egg whites, cilantro, lemon juice, ginger and cayenne. Place almonds in another shallow bowl. Dip salmon in egg mixture, then coat with almonds., Place on a greased baking sheet. Bake at 450° for 10-15 minutes or until fish flakes easily with a fork.
Nutrition Facts :
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- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a baking dish large enough to hold the salmon in an even layer (such as a 9x13-inch baking dish) with parchment paper or aluminum foil.
- While the oven heats, combine the honey, garlic, soy sauce, vinegar, and red pepper in a small saucepan. Bring to a boil, then turn the heat to medium low and simmer, stirring often, until thickened but still pourable, about 3 minutes. The mixture will bubble up as it heats. Let cool 3 minutes.
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