Almond and Spice-crusted Grilled Salmon
Almond and Spice-crusted Grilled Salmon is a gluten free, dairy free, and primal recipe with 4 servings. One serving contains 324 calories, 37g of protein, and 18g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of olive oil, coriander seeds, egg white, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a main course. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
In a skillet over medium-high heat, toast almonds, stirring constantly, until golden brown, about 3 minutes.
Let cool, then chop finely and transfer to a bowl.
In the same skillet, toast coriander and cumin seeds until fragrant, about 2 minutes, stirring once or twice.
Let cool, then grind coarsely in a spice grinder. Toast and grind sesame seeds the same way.
Add ground spices and sesame seeds to almonds along with thyme, 3/4 tsp. salt, and pepper.
Season salmon with remaining salt.
Brush skinless side of fillets with egg white, then coat with almond-spice mixture, pressing slightly so it adheres to 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.
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.
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.
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.
Serve with a simple herbed couscous, if you like.