In our search for a healthier lifestyle we came across the Sonoma Diet maybe six years ago. I loved the way it was set up and the huge selection of meals was great. Felt like I was cooking gourmet almost every night and in fact lost a few inches around the waist, my wife hates me I was not trying to lose weight. We have bought 3 or 4 of their cook books since and they are one of the ones I go to more often than not for ideas of what to do with whatever struck our fancy at the meat or fish market. I like to look at two or three of the same type of recipes from different sources for ideas and then make it with my own flair. Anyway this one needs no changes but I have tried cashews, pistachio and walnuts shhh don’t tell Connie.
From: Sonoma Diet wave 2 and 3 express
Makes 4 servings
Start to finish 20 minutes
- 1 lbs. salmon fillet, skinned, cut in 4-ounce portions
- 2 Tbsp. whole wheat bread crumbs
- 2 tsp. extra virgin olive oil
- 2 Tbsp. almonds, lightly toasted, coarsely chopped
- 2 tsp. parsley, chopped
- 1 tsp. thyme, chopped
- Salt and pepper to taste
- 1 Tbsp. olive oil or canola oil
Season salmon with salt and pepper. Set aside.
Combine the bread crumbs and extra virgin olive oil. Mix just to coat the crumbs. Add chopped almonds and herbs. Season with salt and pepper. Spread on a plate.
Gently press each portion of seasoned salmon into almond mixture to coat one side. Place crumb-side up on a plate.
Heat a non stick pan over medium heat. Add oil, then place the fish, crumb-side down, in the pan. Cook about 2 minutes or until the crumbs are golden brown. Carefully turn the fish and cook 2-4 more minutes until the fish is just cooked through. Remove from the pan.