Almond and Spice-crusted Grilled Salmon

Name: Almond and Spice-crusted Grilled Salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 teaspoon coarse kosher salt, divided; 1 Tbsp cumin seeds; 0 teaspoons dried thyme; 1 egg white; 2 teaspoons About olive oil; 680 grams center-cut skin-on salmon fillets each), rinsed and patted dry; 59 milliliters slivered almonds; 1 Tbsp white sesame seeds; 1 Tbsp whole coriander seeds

Almond and Spice-crusted Grilled Salmon might be a good recipe to expand your main course recipe box. This gluten free, dairy free, and primal recipe serves 4. One portion of this dish contains about 37g of protein, 18g of fat, and a total of 324 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up pepper, egg white, cumin seeds, and a few other things to make it today. To use up the slivered almonds you could follow this main course with the Avocado Chocolate Ganache Mousse as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a skillet over medium-high heat, toast almonds, stirring constantly, until golden brown, about 3 minutes.

Ingredients you will need

Almonds

Toast

Equipment you will use

Frying Pan

Let cool, then chop finely and transfer to a bowl.

Equipment you will use

Bowl

In the same skillet, toast coriander and cumin seeds until fragrant, about 2 minutes, stirring once or twice.

Ingredients you will need

Cumin Seeds

Coriander

Toast

Equipment you will use

Frying Pan

Let cool, then grind coarsely in a spice grinder. Toast and grind sesame seeds the same way.

Ingredients you will need

Sesame Seeds

Toast

Add ground spices and sesame seeds to almonds along with thyme, 3/4 tsp. salt, and pepper.

Ingredients you will need

Sesame Seeds

Almonds

Pepper

Spices

Thyme

Salt

Mix to combine.

Season salmon with remaining salt.

Ingredients you will need

Salmon

Salt

Brush skinless side of fillets with egg white, then coat with almond-spice mixture, pressing slightly so it adheres to fish.

Ingredients you will need

Egg Whites

Almonds

Fish

Prepare a gas or charcoal grill for indirect heat. If using a gas grill, turn all burners to high and close lid. When the temperature inside the grill reaches 400, lift lid and turn off one of the burners, creating the indirect-heat area. If using a charcoal grill, light 50 to 60 briquets and let burn until just covered with ash, 20 to 30 minutes. Mound them to one side, leaving a cleared area for indirect cooking.

Equipment you will use

Grill

Fold two 12- by 18-in. pieces of heavy-duty aluminum foil in half widthwise to form rectangles. Using the tip of a small knife, make holes in rectangles about 2 in. apart and widen each hole to the size of a dime. Grease foil with olive oil; set over direct heat for 2 minutes.

Ingredients you will need

Olive Oil

Equipment you will use

Aluminum Foil

Knife

Brush salmon skins with oil and set 2 fillets, skin side down, on each foil rectangle. Cover grill (if using charcoal, open vents on lid) and cook fish until skin is light brown and really sizzling, 5 to 6 minutes. Using tongs, slide foil to indirect heat, cover, and cook until all but top 1/4 in. is cooked, 3 to 8 minutes. Slide fish back over direct heat, cover, and cook until fish is cooked through (cut to test) and skin is browned and crisp, about 3 minutes.

Ingredients you will need

Salmon

Fish

Cooking Oil

Equipment you will use

Grill

Tongs

Aluminum Foil

Transfer foil with salmon to a rimless baking sheet and, sliding an offset cake spatula or other thin spatula between salmon skin and foil, very gently free fish from foil.

Ingredients you will need

Salmon

Fish

Equipment you will use

Baking Sheet