As you may have noticed, there are no meat recipes on this blog (yet). There are many reasons for this (meat is expensive and I don’t like and don’t need it) and usually I manage to get my proteins from lentils, beans, soy etc. I don’t cook fish that often either but I actually really like it and when I found a MSC certified and affordable (!!) salmon, I couldn’t resist. Together with the salted almonds, honey, onion and lemon juice the salmon makes for a perfect light dinner. I chose to pair it with some oven baked zucchini, drizzled with oil and sprinkled with salt plus pasta as a side carb, but I bet it would be a really nice summer dish just by itself. Almonds are good for your brain (at least that’s what they say) and fish has got a lot of Omega3 and healthy fat which makes this a healthy dish to enjoy guilt free.
It’s really easy. Check on the package how they want you to bake the salmon (I am just saying this because it can vary). On mine it said it should still be frozen, so I just put it in the oven pan as it was. Drizzle some honey onto it, some onion rings, a few squeezes of lemon juice and you’re good to go.
The zucchini go really fast as well: simply peel ’em, slice’em, drizzle with some oil and sprinkle with some salt, give it a quick stir and dump them in the pan as well. Tadaa, done. Now the only thing needed is to cook the pasta while the oven bakes the rest of your dish. 5 minutes before it’s done, cover the fish with cut salted almonds, wait for 5 more minutes and then you can already eat it. A little fancy but very simple, that’s how students like it, don’t we?
This recipe makes for two portions, but you could easily save one salmon and half of the zucchini for the next day and eat them with some stir-fried rice.Or just eat it whole in one sitting, as I almost did.
What is your favorite way of preparing salmon? And do you care about MSX certification? I am always curious for your ideas!
Greetings from the student kitchen,
Salmon with salty almonds and zucchini
This is what you need
2 salmon fillets (frozen)
1/2 red onion (thanks to my roomie F for the tip)
1 teaspoon fluid honey
1 handful salted almonds
1 pinch of salt
oil (I used canola)
200g of pasta
And this is how we do it
1. Oil your oven pan (a brownie pan would probably work too) so that nothing will stick to it and pre-heat the oven to 180°C / 350°F
2. Put your salmon fillets (either frozen or thawed, check what the package wants) into the pan, drizzle with honey.
3. Cut your onion into thin rings and place them on the salmon
4. Peel your zucchini and cut into cubes (about 1.5 cm). Add them to your baking pan.
5. Drizzle the zucchini with oil and sprinkle salt on them. Give them a quick stir with a spoon to make sure everything is coated evenly.
6. Place the pan in the oven, set timer to 20 minutes
7. In the mean time, prepare pasta according to the package instructions. Cut the salted almonds into small pieces. Occasionally check on the oven. You might want to turn the zucchini over once or twice to ensure they cook evenly.
8. After 20 minutes, place the chopped almonds on the salmon, bake for another 5-10 minutes. You can poke the salmon with a knife to see if it’s done on the inside.
9. When the salmon and the zucchini are done, take it out of the oven and enjoy with your pasta or plain 🙂
The dish keeps well in the fridge for 1-2 days, but make sure you refridgerate it immediately after cooling down, because fish can go bad pretty fast.
This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit. Thanks!