Spicy Shakshuka Skillet
Almond and Sesame-Crusted Salmon
Makes 4 servings
This salmon dish is a delicious and easy way to get your recommended weekly serving of fish. It’s flaky and tender, and it has a fantastic almond and sesame flavor. A simple sauce finishes it off without being too sweet or overpowering. If you are new to eating fish, this is a great “starter” recipe because it only takes 10 minutes to cook and salmon is generally mild in flavor.
- ½ cup (48 g) finely chopped almonds 3 tbsp (27 g) sesame seeds
- 4 (4-oz (113-g]) salmon filets
- 3 tbsp (45 ml) extra virgin olive oil, divided
- 1 tbsp (15 ml) honey
- 1 clove garlic, minced
- 2 scallions, green part only, sliced
Place the almonds and sesame seeds on a shallow plate and lightly stir to combine. Brush the tops of the salmon filets with 1 tablespoon (15 ml) of the olive oil and press the top lightly into the plate of almonds and sesame seeds. Ensure the top of each salmon filet is evenly coated with the mixture. Heat 1 tablespoon (15 ml) of the olive oil in a large skillet over medium heat. Press the salmon filets, almond crust side down, in the skillet and sear for 4 minutes. Carefully flip the filets over and cook for 5 minutes. While the salmon is cooking, combine the remaining 1 tablespoon (15 ml) of olive oil, honey and garlic in a small bowl. When the salmon is done cooking, brush the top of each filet with a teaspoon of the honey dressing. Garnish the top of each filet with the scallion greens.
TIP: You can tell the salmon is done when the fish is no longer raw/ red in color. Be sure it has turned pink and the fish flakes off easily with a fork.