This made for a quick, light summer dinner. It was especially nice that both items cooked for roughly the same amount of time at the same temperature, which cut down on the heating up the kitchen factor. Yay!
The sweet nuttiness of almonds and bright taste of dill and lemon mellow out the salmon, which cooks up very tender. The lemon was an afterthought for me but I think you could up it easily by squeezing additional juice into the egg white mixture before coating the salmon. For me I'd just make it again this way.
I have less words at the moment being busy with a myriad of things at the moment but I'll be back to a regular schedule and my usual verbosity soon. Please bear with me as I figure out important things like where I'll be living come July 1!
Almond Encrusted Salmon with Dill
6 oz. Salmon
1/2 cup Almond Meal (Trader Joe's has this at a great price.)
3 Tbsp. Dill, pulled off the stem
1 Egg White
1/2 Small Lemon, cut off a decorative thin slice and reserve the rest
(as always everything is approximate)
1. Preheat oven to 375 degrees.
2. Place the almond meal on a plate, spread the dill evenly across the top. Put the egg white in a large bowl. Coat the salmon in egg white. Dredge it through the almond meal/dill mixture to coat thoroughly.
3. Put on a baking sheet or shallow baking dish. Squeeze lemon over top. Place in oven for approximately 20 minutes, flipping it at the halfway point to make the outside for a light crust.
1 Bunch Curly Kale
1 Tbsp. Olive Oil
1. Preheat oven to 375 degrees. If you're lazy cover the baking sheet with foil.
2. Remove the stalks from the kale. Tear it into chunks. Place in a large bowl.
2. Add olive oil and toss the kale to coat it.
3. Place on baking sheet in roughly a single layer and sprinkle with salt. Bake in the oven for approximately 15 minutes, flipping halfway through. It should be lightly browned on the edges when done.
*The kale was cooked slower and at a lower temperature this time, which resulted in more green and less brown, a plus.