i have a slight obsession with cookbooks. oh… i have tried to like the cookbooks on my ipad, they are so easy, so instant, but they just don’t cut it like a good ‘ole paper book. trust me, you can tell which cookbooks contain my favorites by the splatters of ingredients on them.
well the other night i decided we needed something different for dinner. i had a nice piece of frozen wild caught salmon just waiting to be cooked. i love, love, love grilled salmon, but would rather get a fresh piece if i am going to simply grill it. so on the hunt for a recipe, i pulled out a cookbook that i received for christmas this past year {The Pure Kitchen: Clear the Clutter from Your Cooking with 100 Gluten-Free, Dairy-Free Recipes
- 1 lb. wild alaskan caught salmon (cut into 4 pieces)
- ½ cup almond meal (toasted)
- 3 Tbsp. organic dijon or brown mustard
- 1 Tbsp. raw honey
- 1 Tbsp. olive oil
- 1 tsp. dried dill (1 Tbsp. fresh)
- pinch of unrefined celtic sea salt
- pinch of cayenne (to taste)
- preheat oven to 450.
- in a skillet, toast almond meal over low heat until golden brown
- cut salmon in 4 pieces and pat dry with paper towels
- rub olive oil on salmon and place in glass cooking dish
- in a bowl mix together, mustard, honey, dill, sea salt, cayenne
- coat top of salmon with honey mustard mixture & then top with the toasted almond meal
- bake at 450 for 9-12 minutes* (salmon is done when it easily flakes)
- *we like our salmon medium so we cooked ours for just 9 minutes
shared on: pennywise platter & food renegade