This is a surprising main course. Squeezing the grilled lime and sprinkling toasted almonds over the salmon will make it come to life. The limes provide tartness, and the lightly curried almonds add rich flavor to the salmon, without being heavy. Add a spoonful of herby yogurt sauce to complete the picture.
1/2 cup
Fisher® Sliced Almonds
2 tablespoons
plus 1 teaspoon extra-virgin olive oil, divided
1/4 teaspoon
curry powder
1/8 teaspoon
paprika
1/8 teaspoon
ground cumin
6
skinless salmon fillets (about 2 pounds)
2
limes, halved
Food Safety Instruction
DIRECTIONS
- Heat oven to 350°F. Toss Fisher® Almonds, 1 teaspoon oil, curry powder, paprika, cumin and a pinch of salt in small bowl. Spread onto baking sheet. Bake 5-8 minutes or until golden brown. Cool.
- Heat grill to medium. Place fillets on baking sheet. Season on both sides with salt and ground black pepper. Drizzle with remaining 2 tablespoons oil. Grill 5-8 minutes on each side or until internal temperature reaches 145°F, or until flesh is opaque and separates easily with a fork. Grill limes, cut-side down, about 1 minute or until charred. For more well-done fish, turn and cook a few minutes longer.
- Serve fish with a squeeze of lime juice and sprinkle of almonds.
PRODUCT USED
Tips
To prepare on stovetop, heat 2 tablespoons oil in large nonstick skillet on medium-high heat. Season salmon with salt and pepper. Cook about 4 minutes on each side or until internal temperature reaches 145°F, or until flesh is opaque and separates easily with a fork.
For a fresh twist, serve with a creamy sauce prepared with 1 cup Greek yogurt, ½ cup chopped cucumbers and a handful of any chopped fresh herbs such as dill, mint, parsley or tarragon. Season as desired with salt, lime juice, cumin or paprika.
