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.


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.

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