This very interesting dish will appeal to fans of sturgeons.
Taking into account that this recipe is egg and flour free, and the fish is baked in the oven, it can be called a healthy alternative to the usual pan-fried salmon.
Almonds give the fish a nutty, slightly sweet flavor and make it quite hearty and incredibly tasty, and the garnish provides the necessary juiciness to this dish and makes it very beautiful at the same time.
The corn turns out tender, slightly spicy, with a piquant note of coriander and lime.
This dish will become a wonderful central dish on any festive table. Ready? Set?
Let’s go cooking!
We will need: (2 servings)
For the fish
2 fillets of salmon
For the marinade
2 tbsp. of lime juice or lemon juice
1 tbsp. of Dijon mustard
1 tbsp. of olive oil
1/4 tsp. of honey or sugar
1/3 cup of almonds
Black pepper to taste
For the garnish
1 cup of corn
1/2 cup of coconut milk
1/4 red sweet pepper
1 tsp. of lime
1/4 tsp. of coriander
Chili pepper to taste
Since salmon can be cooked in only 10 minutes, we will start with corn.
Add the corn to a saucepan and fry in vegetable oil for a few minutes.
Add coconut milk and salt. Cook for a few more minutes.
Chop the red pepper and add it into the pan as well.
Add coriander, pepper. Cook for 5 minutes or until all the liquid is evaporated and the contents thicken.
Rinse the salmon and remove the skin.
Mix everything for the marinade and coat the fish from all sides. Let the fish soak in it for 30 minutes.
Chop the almonds to a state close to flour, but with small granules.
Coat the fish on all sides, making a special emphasis on the upper part.
Line the baking sheet with baking paper and grease it with vegetable oil. Bake the fish for 10 minutes at 220C / 425F. If your pieces are large enough, you may need to hold the fish in the oven for 15 minutes. Do not overcook.
Spread the corn on the plate, and put the salmon on the top. Decorate with a sprig of mint and serve!
Bon appetit and have a good mood in 2015!