Est. 1911
Box

Almond Crusted Salmon

with Sherry Cherry Sauce

Estimated Prep & Cook Time: 30 minutes

Gluten-Free Gluten-Free

Ingredients

  • 2 lb King Salmon, skin on. Portioned into 6-7 oz piece
  • ½ C Maple Syrup
  • 2 T vegetable oil (any high heat oil)
  • chives for garnish

Crust Ingredients

  • ½ C almond flour
  • ¼ tsp paprika
  • ¼ tsp salt season with pepper
  • 1 tsp lemon zest

Sauce Ingredients

  • 1/2 C dried cherries
  • 1/2 C Sherry Wine
  • 1 T maple syrup salt to season

Fresh Northwest King Salmon Fillet

Fresh Northwest King Salmon Fillet

Starting at $32.50
Starting at $32.50

Minimum

lb(s)
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Crust Directions

  1. Mix all ingredients together
  2. Brush maple syrup onto flesh side.
  3. Dip the maple syrup covered filets into almond flour to coat the top side only.

Cooking Directions

  1. Heat oil in non stick pan on high heat. Once hot, add salmon filet flesh side down to brown(side with almond coating). Cook for 2-3 minutes then flip onto skin side to cook for 2-3 more minutes. Internal temperature should read 120 degrees. Tent in foil while making sauce.

Sauce Directions

  1. Add sherry wine to deglaze hot pan. Immediately add dried cherries to pan. The sauce will reduce quickly in the hot pan. Add maple syrup to finish.
  2. Toss the sauce with any side vegetables like asparagus, peas etc. Serve Salmon on a bed of vegetables and garnish with minced chives.

Serves 4-6

Recipe by Chef Liz McCune of Eat Seattle.

MIX IT UP WITH MORE FRESH OPTIONS