Sweet n’ Smokey Salmon
Sweet n’ Smokey Salmon is a main course that serves 6. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 363 calories, 25g of protein, and 24g of fat per serving. For $3.13 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe from Eat at Home Cooks requires chili powder, paprika, salmon, and whole almonds. 90 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 83%, this dish is awesome. Similar recipes are Smokey Salmon Lettuce Wraps, Grilled Salmon and Smokey Tomato-chipotle Sauce, and Smokey BBQ Baked Lentils, Cedar Plank Salmon.
Servings: 6
Ingredients:
2 teaspoons of chili powder
Cooking oil
A dash of kosher salt & cracked pepper
2 tbsp of light soy sauce
¼ cup of maple syrup
1 teaspoon of garlic powder and onion powder
1 ½ teaspoons of paprika
1 ½ lbs of salmon, skinned
¼ cup of smoked almonds, whole
Ziplock bag
Equipment:
rolling pin
frying pan
Cooking instruction summary:
Cruxh the almonds. I put them in the Ziploc and roll over them with a rolling pin until it’s the consistency of breadcrumbs. Add in the chili powder, paprika, garlic powder, and onion powder.Spray salmon with cooking spray and coat all over with the almond/spice mixture. I cut mine in pieces and drop in the Ziploc and shake til covered. Note – you don’t want the salmon to be too thick or it won’t cook as fast. Preheat a large frying pan on medium for a few minutes. Spray with cooking spray and drop in the salmon. Cook for around 4 minutes on each side. The goal is the salmon will separate easily with a fork. Once the salmon is done, remove it from the pan. Add the syrup and soy sauce just for 2 minutes until it thickens. Serve salmon with the sauce over it. I serve mine over simple coconut rice with asparagus on the side.
Step by step:
1. Cruxh the almonds. I put them in the Ziploc and roll over them with a rolling pin until it’s the consistency of breadcrumbs.
2. Add in the chili powder, paprika, garlic powder, and onion powder.Spray salmon with cooking spray and coat all over with the almond/spice mixture. I cut mine in pieces and drop in the Ziploc and shake til covered. Note – you don’t want the salmon to be too thick or it won’t cook as fast. Preheat a large frying pan on medium for a few minutes. Spray with cooking spray and drop in the salmon. Cook for around 4 minutes on each side. The goal is the salmon will separate easily with a fork. Once the salmon is done, remove it from the pan.
3. Add the syrup and soy sauce just for 2 minutes until it thickens.
4. Serve salmon with the sauce over it. I serve mine over simple coconut rice with asparagus on the side.
Nutrition Information:
covered percent of daily need
