So I finally found fresh wild caught salmon at the grocery store… I think I literally jumped for joy…. yeah…probably.. and it was only $7.99/lb. Now it wasn’t the cream of the crop or anything, it wasn’t the worlds prettiest cut, and I had to de-bone most of it… but oh man was it worth it. I also made a super yummy fresh salad to go with it… It reminded me of a panzenella salad {Italian Salad that uses Day old bread}, So I’m going to do that one in a separate post because I’ve done a few variations on it and I want to list all of them and not cloud up my salmon!
And get the wild caught if you can, yes it’s a price tag difference, but when it comes to fish it makes a huge difference in quality/flavor/everything about it. Trust me on this one!
Ok Ready? Super simple yummy salmon?
Ingredients:
• 1lb Wild caught Salmon {with skin}
• Handful Raw Almonds
• Extra Virgin Olive Oil
• Salt
• Pepper
• Italian Seasoning {If you want}
• Fresh Lemon
How to:
• Preheat Oven to 350 degrees
• Make sure all of the bones are out of your salmon, Run your fingers all around the cut of it just to make sure {no one likes eating salmon bone…}
• Pat your salmon dry with a paper towel.
• Put your almonds in a little sandwich bag, and use a blunt object to smash them to pieces {I used a mug…. this is great if you have pent up anger at all!}. I chopped ’em up some what fine, somewhat not chunky.. I like a bit of texture so I didn’t want it even… But heyy that’s me.. If you like even… I’d grab the food processor and use that to chop it up {But I hate dishes, and using the food processor would just = one more which is so not cool}
• Dump Almond bits into a small bowel, add a pinch of salt, few cracks of pepper {depending on how you like it} and if you want a wee bit of Seasoning of some kind… I like it, you might not, really it’s whatever floats your boat!
• Put your Salmon in a baking dish {so it’s skin side down and you’re looking at it’s cute little pink other side}, drizzle a little bit of olive oil on top and massage it in a bit so your salmon is evenly coated
• Put the Almond Topping on top, layer as much or as little as you want on there, it’s really just to give you some texture/crunch/flavor!
• Bake uncovered between 10-15 minutes {mine took 15}. You want the salmon to be “flaky” {ish} when done.
• When it’s out of the oven, squeeze some fresh lemon juice on top, little bit of more cracked pepper… you’re done! That’s it! Go, eat it, now……
So that 1 lb of Salmon, fed both of us…. and we barely finished it… and we were wicked starved… like wicked wicked hungry… So yeah.. It’s filling and good for you! Get those Omega-3s in People..
I want to say all in all this Cost me.. $9.00 {just the salmon not including the salad} to make.. Which is $4.50/person. Not to shabby for a salmon dinner if you ask me! You might have left overs.. which makes it an even bigger bang for your buck 🙂
On a totally separate note ….. It’s been super hot out recently.. Make sure you guys keep up with staying hydrated! And if you’re looking for a good WOD recovery or just something other than water for the heat that will help balance you out try some Coconut water! Just make sure it’s just coconut water.. no other craptastic stuff in it!
It’s not just wild v farm, it is also the type of salmon. If you are looking for fats, sockeye (red) and king have the most fats and the most flavor. Silvers, pinks, and atlantic have less fat and less flavor, but are still nice fish. Keta (or dog/chum salmon as it is known in Alaska) is the least flavorful, but has a lot of oils in it. In Alaska, no one buys the Keta because it is considered so inferior in taste and texture. We use it for soups, but make sure you are not paying the same price for the Keta that you would for sockeye…they are not equals even though they are both from Alaska. Right now is salmon season. I recommend stocking up and freezing if possible.
Wow thank you so much! Seriously had no idea, now I know what to look for next week!
I didn’t either till the Army sent us to Alaska for 5 years. It was REALLY cold, but I learned a lot and got super spoiled on salmon.
Ooooo salmon…sounds like a good experiment. What kind of almonds do you use? Whole with skin, slivered, sliced etc.
I just use whole Raw almonds {they do still have their skin on em} and crush ’em up that way. They get kinda toasty which I like 😀