Sunday, February 23, 2014
Sweet Pepper Salmon
Well, I think I have found my new favorite #2 salmon recipe (#1 being that wonderful Teriyaki Salmon with Sriracha Cream, see 11-5-13 post). They were demo-ing it last week at Publix and I couldn't wait to try it at home. And not only is is delicious, it is so fast and easy.
The original recipe calls for smoked almonds but I just used some sliced almonds and substituted smoked paprika for regular paprika. Worked like a charm.
I served this atop quinoa and with another great recipe, Zucchini Ribbon Salad, which I wil post tomorrow.
So if you're looking for a new and a slightly different salmon recipe for your weekly salmon meal (good Omega-3s!!!), give this one a try.
P.S. The Sriracha Cream from the post mentioned above goes wonderfully with this.
SWEET PEPPER SALMON (4 servings)
4 salmon fillets, skin removed (4-6 oz each)
1/4 cup whole smoked almonds
2 tsp chili powder
2 tsp paprika
1 tsp garlic pepper seasoning (I found the McCormick brand in the spice aisle)
1/4 cup maple syrup
1 Tbsp light soy sauce
Place almonds in a zip-top bag and crush, using meat mallet (or rolling pin), until the size of coarse breadcrumbs (I used a mini food processor). Add chili powder, paprika, and garlic pepper; shake to mix.
Preheat large saute pan on medium 2-3 minutes. Coat salmon with cooking spray; place in zip-top bag along with almond mixture. Seal bag and shake (or press with fingertips) to coat salmon evenly.
Remove pan from heat and coat with cooking spray. Add salmon; cook 3-4 minutes on each side or until 145F and fish flakes easily.
Remove salmon from pan. Add syrup and soy sauce to pan; cook 1-2 minutes or until sauce beings to thicken. Serve sauce over salmon.
Recipe Source: www.publix.com/aprons