We try to eat fish at least once or twice a week. Usually, we bake cod fillets, where I spray the fish with cooking spray, and then just sprinkle on some paprika and black pepper. Recently, we were running low on fish, I sent Hubby to Sam’s Club to get some more frozen cod. Alas, they didn’t have frozen cod fillets. That is one thing that we do not like about Sam’s. They let you get accustomed to a certain item, and then, they stop carrying it.
So, Hubby got some wild Sockeye Salmon fillet that Sam’s had in their freezer instead. Usually, when we cook salmon, Hubby will plank it or grill it. Since this was only for a weekday dinner, the chef on duty was me. So I quickly browsed the internet to find a quick and easy recipe. I found this one from Food Network by Kathleen Daelemans, and I ended up liking it very much.
The salmon itself was seasoned just with salt and pepper. It’s the accompaniment that I ended up really like: Toasted Almond Parsley Salad. When I made the salad, I wasn’t sure how it would taste. But, it was a surprise to me. The crunchiness of the almonds and the freshness of parsley blended nicely. The shallot gave it just a little kick, without being too overpowering. I have made it twice, and this salad recipe is definitely a keeper!
The ingredients for the salad were fresh parsley, toasted almonds, capers, shallot (missing from the photo), olive oil, red wine vinegar, and salt.
I minced the shallot and poured the red wine vinegar on to it, and sprinkled it with a little bit of salt. This was supposed to sit for 30 minutes, but, I only had less than 30 minutes to prepare for dinner – so a 5-10 minute food prep had to make do.
Meanwhile, I went ahead and baked the salmon, at 350F for 9 – 10 minutes. This is the recommended time from the salmon’s packaging. The recipe from Kathleen said to bake it at 450F for 12 – 15 minutes, which was way too long. The salmon ended up too dry and tough. (As evidenced from my first try). I sprayed the salmon lightly with olive oil, and just salt and peppered it.
Then I chopped up the parsley and capers…
Rough chopped the almonds – I just tossed the raw almonds into the oven while it was heating up and pulled them out as they started to become fragrant.
Then I put the chopped parsley, capers and almonds into a bowl, and poured olive oil into it.
Mixed them all up and it was ready!
Then I pulled out my salmon when it was done…
Spooned up some of the salad on top of the salmon…
And as you can see, I put a bunch of the parsley salad on top of the salmon… and it was really good…
So! Until my next recipe try out!
Print recipe here.
Oven Baked Salmon with Toasted Almond Parsley Salad
Recipe courtesy: Kathleen Daelemans
2 pieces of salmon filet
A bunch of fresh flat leaf parsley
2 tablespoon capers
½ cup toasted almonds
Salt and pepper to taste
1 tablespoon Red wine vinegar
Preheat oven to 350F.
Line a baking sheet with foil, spray with cooking spray.
Rinse and dry salmon with paper towel, place them on top of the foil, skin side down.
Spray lightly with olive oil, sprinkle salt and pepper to taste.
Bake for 9-10 minutes. Do not overcook.
Mince shallot and place it into a medium size bowl. Pour 1 tablespoon of red wine vinegar, and sprinkle with salt. Let this sit for 30 minutes.
Rinse and drain capers, and rough chop the capers.
Rough chop the parsley and toasted almonds.
Put chopped almonds, capers and parsley into the shallot bowl.
Drizzle olive oil to taste, mix well.
Serve over baked salmon.