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:

Quickview
363k Calories
24g Protein
24g Total Fat
11g Carbs
22% Health Score
Limit These
Calories
363k
18%

Fat
24g
37%

  Saturated Fat
2g
15%

Carbohydrates
11g
4%

  Sugar
8g
9%

Cholesterol
62mg
21%

Sodium
404mg
18%

Get Enough Of These
Protein
24g
49%

Vitamin B12
3µg
60%

Selenium
41µg
60%

Vitamin B6
0.98mg
49%

Vitamin B3
9mg
47%

Vitamin B2
0.68mg
40%

Vitamin E
4mg
29%

Phosphorus
268mg
27%

Manganese
0.52mg
26%

Vitamin B5
1mg
20%

Potassium
668mg
19%

Vitamin B1
0.29mg
19%

Copper
0.36mg
18%

Magnesium
56mg
14%

Vitamin K
11µg
11%

Vitamin A
489IU
10%

Iron
1mg
8%

Folate
33µg
8%

Zinc
1mg
7%

Calcium
49mg
5%

Fiber
1g
5%

covered percent of daily need
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