Almond Crusted Salmon with Roasted Asparagus, Summer Salsa, Avocado Sauce, and Quinoa Stuffed Red Pepper

Almond Crusted Salmon

I graduated from my Masters program and finally have a chance to breathe, relax, and cook. Here is a delicious recipe I made for my dad over Father’s Day weekend. It’s a perfect summer dish that is healthy, filling, and absolutely delicious! Enjoy!

Almond Crusted Salmon with Roasted Asparagus, Summer Salsa, Avocado Sauce, and Quinoa Stuffed Red Pepper

(feeds 4)

Summer Salsa

1/4 c roasted corn

1/4 c chopped tomatoes

1/4 cup finely diced onion

1/4 c cucumber diced into small pieces

1 tsp finely chopped fresh garlic

2 tsp fresh finely chopped cilantro

1-2 finely chopped jalapeno peppers

juice of 1 lime

dash of salt and pepper

Combine all ingredients into a small bowl and let sit for at least one hour

Avocado Salsa

1 avocado, remove pit and skin

1 cup tomatillo salsa

1/4 cup fresh cilantro

1-2 fresh jalapeno pepper

juice from 1 lime

Blend all ingredients in a blender until smooth. If consistency is too thick, add more salsa and continue blending

Roasted Asparagus

Marinade the asparagus in balsamic vinegar and olive oil for one hour

Broil for no more than 3-4 minutes depending on the thickness of the asparagus

Quinoa Stuffed Roast Pepper

2 red peppers

1/2 cup quinoa

1 cup chicken broth

1/4 c finely chopped green onion

1/4 c finely chopped onion

1/4 c roasted corn

1 tsp finely chopped garlic

1 tsp olive oil

2 tsp of pepper

1/4 c breadcrumbs

1/4 c shredded mozzarella

1/8 c Parmesan cheese

Broil the red peppers on high heat until skin is blackened but pepper remains firm, approximately 6-8 minutes. Place peppers in a Ziploc bag to cool. While cooling, cook the quinoa by boiling the quinoa in chicken broth and then binging it to a simmer to cook for approximately 15 minutes. Saute the vegetables in olive oil until soft. Combine the quinoa and vegetables and pepper. Once the red peppers are cooled, gently remove all skins, cut in half and remove seeds. Place on a broiler sheet and stuff with quinoa mixture. Top with breadcrumbs, both cheeses, and broil until the cheese browns, approximately 4 minutes.

Almond Crusted Salmon

4  3 oz wild salmon fillet

3/4 c marinade of olive oil, white wine vinegar, fresh minced garlic, and finely chopped basil

1/4 cup hand crushed sliced almonds

3 tbsp of vegetable oil

Marinade the salmon for at least an hour. Remove from marinade and toss in crush almonds. Heat oil in pan on medium heat and fry each side of salmon for no more than 3 minutes a side. Be careful not to heat the oil too hot or the almonds will burn.

Plate everything once the salmon is finished. Line the bottom of the plate with the avocado sauce, add the salmon on top, add the stuffed red pepper, cover with a few asparagus springs, add a touch more avocado sauce, and top the salmon with the summer salsa. Enjoy!

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