Grilled Salmon With Spiced Almonds
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
48
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Greek Yogurt2 tsps
Red Wine Vinegar1 tsps
Ground Cumin1 tsps
Paprika1 cup
Almond (fisher® sliced)2 tbsps
Extra-Virgin Olive Oil1 tsps
Curry Powder1 large
LimeDirections:
1
Make the yogurt sauce: Whisk the yogurt, red wine vinegar, dill, mint, cumin and paprika in a medium bowl with a pinch of salt
2
Taste for seasoning
3
Stir in the cucumber
4
Set aside
5
Toast the almonds: Preheat oven to 350°F
6
Toss the almonds with olive oil, curry powder, paprika, cumin and a pinch of salt in a small bowl
7
Spread the almonds on a baking sheet and toast until golden brown, about 5-8 minutes
8
Grill the salmon: Preheat grill
9
Arrange the salmon filets on a baking sheet
10
Season the fish on both sides with salt and pepper
11
Drizzle with the oil
12
Place the salmon on the medium hot area of the grill and allow to cook until they start to lightly char, 5-8 minutes
13
If desired, you can grill the limes as well
14
Use a metal spatula to gently turn the salmon on their second side
15
For medium well or well done, cook a few minutes longer
16
Serve the fish: Remove the fish and transfer to a serving platter
17
Sprinkle the fish with a squeeze of lime juice and the curried almonds
18
Serve the yogurt sauce on the side