Yay, we made salmon. almond-salmon to be exact.
Since we just post healthy recipes this month we replaced the breadcrumb coating with spices and almonds. Not as crunchy as the original but it tastes so damn good.
As a side dish we chose fennel orange salad. And even those of you who don’t like fennel ( as Jana does) will love that salad. The strong (ouzo) taste gets lost because you squeeze it so much and it is cut very thin and mixed with orange juice. And the salmon has to have a dip, right? How can one survive without any? So we made some honey- mustard dip. So we thought of everything and you won’t have to starve to eat healthy. Actually it is really fun with dishes like that.
Thanks to Springlane for the idea. We changed a bit but we like it so much.
What you need for the almond-salmon with fennel-orange salad
- 300g salmon
- 3 tbsp ground almonds
- 100g whole almonds
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp curcuma
- 1 tsp Ras el Hanout
- olive oil
- salt and pepper
- 1 small fennel
- 1 onion
- 1,5 oranges or 2 mandarines
- 1 tbsp vinegar
- salt and pepper
- 4 tbsp yoghurt
- 1 tbsp mustard
- 1 tsp honey
- green part of fennel
How you prepare the almond-salmon with fennel-orange salad with honey yoghurt dip
- Pre-heat the oven to 220°C circulating air. Take the fennel, cut off the green stuff and put it aside for the dip. Peel off the first layer and cut off the woody end. Cut it in half and start cutting thin slices. Do the same thing with the onion and put it in a bowl. Add the juice of half an orange, some salt and vinegar. Knead it with your hands o really crush the fennel.
- Now it is time to prepare the topping for our salmon. Mix the ground almonds with the spices. Then add the whole almonds and mix but just for a tiny second since there should be some larger pieces. Cut the salmon as you like it and give him a nice massage in oil. Spread the almond-mixture over the salmon and put it in the oven for about 5 minutes.
- During these 5 minutes you can perfectly prepare the dip. Mix mustard, yoghurt, salt, honey and the green left over from the fennel. Give it a taste and as soon as it is good, add some orange filets and get the salmon out of the oven. That’s it. Super easy and tasty as hell.