Recipes

Name: Grilled Salmon with Spiced Almonds
Prep time: 15 min
Cook time: 20 min
Yield: 6 Servings
Ingredients: Yogurt Sauce:; 1 cup greek yogurt; 2 teaspoons red wine vinegar; 2 teaspoons chopped fresh dill; 1 tablespoon chopped fresh mint; 1/4 teaspoon ground cumin; 1/2 teaspoon paprika; kosher salt; 1 small cucumber, seeded and cut into small dice; For food safety, gently rub produce under cold running water.; Almonds:; 1/2 cup Fisher® Sliced Almonds; 1 teaspoon extra-virgin olive oil; 1/4 teaspoon curry powder; 1/8 teaspoon paprika; 1/8 teaspoon ground cumin; Salmon:; 2 3/4 pounds salmon, cut into 6 ounce portions; 2 tablespoons extra-virgin olive oil; kosher salt; freshly ground black pepper; 1 large lime

Grilled Salmon with Spiced Almonds

Entrees, Almonds

Yield: 6 Servings
Prep Time: 15 Mins.
Cook Time: 20 Mins.
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 the herby dill sauce and a sprinkling of almonds to complete the picture. Don't like dill? Simply omit.

Ingredients

Yogurt Sauce:
1 cup greek yogurt
2 teaspoons red wine vinegar
2 teaspoons chopped fresh dill
1 tablespoon chopped fresh mint
1/4 teaspoon ground cumin
1/2 teaspoon paprika
kosher salt
1 small cucumber, seeded and cut into small dice
For food safety, gently rub produce under cold running water.
Almonds:
1/2 cup Fisher® Sliced Almonds
1 teaspoon extra-virgin olive oil
1/4 teaspoon curry powder
1/8 teaspoon paprika
1/8 teaspoon ground cumin
Salmon:
2 3/4 pounds salmon, cut into 6 ounce portions
2 tablespoons extra-virgin olive oil
kosher salt
freshly ground black pepper
1 large lime

Directions

Make the yogurt sauce: Whisk the yogurt, red wine vinegar, dill, mint, cumin and paprika in a medium bowl with a pinch of salt. Taste for seasoning. Stir in the cucumber. Set aside.
Toast the almonds: Preheat oven to 350°F. Toss the almonds with olive oil, curry powder, paprika, cumin and a pinch of salt in a small bowl. Spread the almonds on a baking sheet and toast until golden brown, about 5-8 minutes.
Grill the salmon: Preheat grill. Arrange the salmon filets on a baking sheet. Season the fish on both sides with salt and pepper. Drizzle with the oil. Place the salmon on the medium hot area of the grill and allow to cook until internal temperature reaches 145°F on a food thermometer or until flesh is opaque and separates easily with a fork, 5-8 minutes to lightly char. If desired, you can grill the limes as well. Use a metal spatula to gently turn the salmon on their second side. For medium well or well done, cook a few minutes longer.
Serve the fish: Remove the fish and transfer to a serving platter. Sprinkle the fish with a squeeze of lime juice and the curried almonds. Serve the yogurt sauce on the side.