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} and quickly found a recipe for a honey mustard salmon. now, in true jennifer fashion, i did not plan ahead and was lacking the chives, the parsley & the caraway seeds that the original recipe called for and brian really wanted a “crusted” style salmon. so we altered the recipe some and came up with an almond crusted honey mustard salmon. this recipe will definitely be added to one of our regular favorites.  i served it over lemon herbed quinoa and with a side of green beans. check out the “the pure kitchen” cookbook for the actual quinoa recipe (i was missing some ingredients, so mine was just “okay”)


almond crusted honey mustard salmon
recipe type: entree
toasted almond crusted salmon, with a sweet mustardy sauce and just a pinch of heat!
  • 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)
  1. preheat oven to 450.
  2. in a skillet, toast almond meal over low heat until golden brown
  3. cut salmon in 4 pieces and pat dry with paper towels
  4. rub olive oil on salmon and place in glass cooking dish
  5. in a bowl mix together, mustard, honey, dill, sea salt, cayenne
  6. coat top of salmon with honey mustard mixture & then top with the toasted almond meal
  7. bake at 450 for 9-12 minutes* (salmon is done when it easily flakes)
  8. *we like our salmon medium so we cooked ours for just 9 minutes



shared on: pennywise platter & food renegade

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