Best Nutty Salmon Recipes

NUTTY CRUSTED SALMON W/COCONUT RUM SAUCE

Nutty Crusted Salmon w/Coconut Rum Sauce image

This salmon is better than I've ever had at a restaurant. Sweet, savory and crunchy my taste buds couldn't get enough of this! There are so many layers of flavor in this dish. I can't wait to serve this to my seafood loving friends... I'm sure they will love this as much as I did.

Provided by Kimberly Biegacki

Categories Seafood

Number Of Ingredients 31

Ingredients

NUTTY CRUSTED SALMON
2 medium salmon, skinless filet
3 - 4 Tbsp almond butter
1/4 c pretzels, butter snap
1/4 c pecans
2 Tbsp mayonnaise
PEACHY COCONUT RICE
2 c cooked brown rice
1/2 c peaches, chopped
1/4 c coconut, shredded
2 Tbsp brown sugar
1 tsp vanilla
2 Tbsp butter
salt
PICO DE GALLO
1/4 c green peppers, diced
1/4 c tomatoes, diced
2 Tbsp onion, diced
1/4 c corn, roasted and cut
1/4 c avocado, diced
1 - 2 Tbsp lime juice
salt
1 Tbsp parsley, chopped
1/4 tsp garlic powder
1 pinch cayenne
COCONUT RUM SAUCE
1/4 c spicy rum
1/3 c coconut milk
2 Tbsp honey
3 Tbsp brown sugar
2 Tbsp butter

Steps:

1. Crush your pecans, pretzels and then add your almond butter to make crust and set aside.
2. Rinse of your fish fillets and pat dry. Add butter to pan heat skin side down at fillets and grill 4 to 5 minutes. Remove from pan, cover top of filet with mayonnaise and then add your mixture of almond butter, pretzels, and pecans to the top. Pat it on gently. Cook in oven for 15 - 20 minutes. Add a little butter to pan at the bottom.
3. Dice up all your ingredients for the pico while cooking your fish and set aside.
4. Add all ingredients for your rum sauce in a pan and cook down till thick. You may need to add a little more brown sugar if not thick enough.
5. Heat your cooked rice and add the other ingredients to the rice. Plate your rice, add fish on top, drizzle your rum sauce and then add pico on top. Ready to eat.

NUTTY SALMON

Nutty Salmon image

"I've been making this super-fast microwave dish for 20 years," shares Vicki Ruiz from Twin Falls, Idaho. "It couldn't be easier or more delicious, and I always get compliments...even from people who don't normally like fish!" VICKI'S TIP. "Any leftovers make great salmon patties the next day. Simply add an egg and cracker crumbs to hold the salmon together, then fry in butter until both sides are golden brown."

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1/2 cup slivered almonds
1/4 cup butter, cubed
1/4 cup lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds salmon fillets

Steps:

Place the almonds in a small microwave-safe bowl; add butter if desired. Cover and microwave on high for 3-4 minutes or until almonds are browned, stirring twice. Add the lemon juice, salt and pepper. , Place the salmon in an 8-in. square microwave-safe dish; top with almond mixture. Cover and microwave on high for 5-7 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 393 calories, Fat 25g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 248mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 37g protein.