Crispy Honey Nut Baked Salmon with Almond-Fennel Salad - Recipe from Price Chopper
Crispy Honey Nut Baked Salmon with Almond-Fennel Salad
Salmon fillets coated with almond and oat cereal and served with a balsamic glaze.
Salmon fillets coated with almond and oat cereal and served with a balsamic glaze.
- Preheat oven to 425°. Line rimmed baking pan with parchment paper; spray with nonstick cooking spray.
- In food processor, process 1/3 cup almonds 30 seconds or to coarse crumbs; add cereal and pulse 10 times. Makes about 1 cup.
- Place salmon, skin side down, on prepared pan; brush with 1 tablespoon honey and press oat-almond crumbs over honey. Bake 15 minutes or until internal temperature of salmon reaches 145°.
- In small bowl, whisk balsamic glaze, chili garlic sauce, and remaining 1 tablespoon honey. In large bowl, toss fennel, apple, lemon juice, oil, tarragon, and remaining 1/3 cup almonds.
- Serve salmon drizzled with spiced honey balsamic with almond-fennel salad.
