Description
Ginger-Almond Crusted Baked Salmon Packets
Ingredients
- ¼ cups Raw Almonds
- 2 cloves Garlic
- ½ Tablespoons Fresh Ginger, Peeled
- ¼ cups Fresh Herbs (cilantro, Mint, Parsley, Or Chives)
- 6 Tablespoons Extra Virgin Coconut Oil, At Room Temperature (Not Melted)
- 1 Tablespoon Gluten-free Tamari Or Soy Sauce
- 1 Lemon, Zested
- 4 whole (5 Oz. Size) Sockeye Or Coho Salmon Fillets
- 1 pinch Sea Salt
Preparation
Preheat oven to 300ºF.
In a small food processor, pulse almonds, garlic, ginger, and herbs until finely ground. Transfer to a medium mixing bowl and stir in coconut oil, tamari, and lemon zest.
Arrange pieces of parchment paper (one for each fillet), about the length of a baking sheet, on a clean work surface. Fold each piece of paper in half, lengthwise. Making each packet one at a time, arrange salmon on half of parchment paper. Season with salt and smear with almond crust. Fold top half of the paper over salmon and fold edges, origami-style, until packet is sealed. It will look kind of like an empanada. Don’t worry if it comes unraveled slightly. So long as you’ve made clean creases, no air can escape.
Arrange packets on 2 baking sheets and roast in oven for 15 minutes for medium rare.
Serve salmon directly from packets with lemon wedges on the side. Some simple roasted broccoli and quinoa fried rice would make an excellent healthy side.
