This is a wonderful recipe and both the DH and I enjoyed it. I served the salmon with lemon wedges, new potatoes roasted in the oven and salad.
INGREDIENTS:
2 lbs salmon fillet
dijon mustard
10 almonds, chopped
small handful of parsley, chopped
1 green onion, chopped
zest from half a lemon
juice from half a lemon
3 tbsp maple syrup
DIRECTIONS:
Place the salmon on a baking tray lined with parchment paper or tin foil. If using tin foil, I spray the tin foil with Pam before placing the fillets on the pan. Thinly spread the fillets with dijon mustard.
In a separate small bowl, combine the remainder of the ingredients. Spread this mixture over the salmon as a topping. Bake in the oven at 400 degrees F until cooked (25 minutes) or cook on the barbecue. Serves four.
Almond and parsley mixture. |
Mixture is spread on the salmon before baking. |
Cooked and ready to be served. |
INGREDIENTS:
2 lbs salmon fillet
dijon mustard
10 almonds, chopped
small handful of parsley, chopped
1 green onion, chopped
zest from half a lemon
juice from half a lemon
3 tbsp maple syrup
DIRECTIONS:
Place the salmon on a baking tray lined with parchment paper or tin foil. If using tin foil, I spray the tin foil with Pam before placing the fillets on the pan. Thinly spread the fillets with dijon mustard.
In a separate small bowl, combine the remainder of the ingredients. Spread this mixture over the salmon as a topping. Bake in the oven at 400 degrees F until cooked (25 minutes) or cook on the barbecue. Serves four.
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