How to Make Appetizing Honey, Almond & Quinoa Crusted Salmon

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Honey, Almond & Quinoa Crusted Salmon. Enjoy Planters Nuts For Your Next Snack. Stir honey, water, and almond oil together in a saucepan; bring to a boil. Sprinkle remaining sugar mixture over almonds; toss to coat evenly. Honey bees are deployed extensively for almond pollination, yet beekeepers are advised to reduce a prolonged reliance on almond, as it can be detrimental to honey bees' health. The risk comes not from the nectar, but from the pollen, which can be toxic if exclusively consumed by honey bees for much more than a week.

Honey, Almond & Quinoa Crusted Salmon Honey glazed almonds and baked sweet potatoes are a good replacement. Almonds are a great source of vitamin E. These honey roasted almonds can be a great make ahead snack for any festive occasion like Diwali & Christmas. You can have Honey, Almond & Quinoa Crusted Salmon using 5 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Honey, Almond & Quinoa Crusted Salmon

  1. Prepare 1 lb of fresh salmon, skin on (wild caught when possible).
  2. It's 2 of 3 tablespoons dijon mustard.
  3. Prepare 1/4 cup of sliced almonds.
  4. You need 1/4 cup of cooked quinoa.
  5. You need 2 of 3 tablespoons honey.

You can even gift them to your friends, pop them in a gift bag and tie with a beautiful ribbon. Line the bottom with parchment paper and spray the paper. Process whole almonds in a food processor or blender until finely. Place the almonds in a bowl.

Honey, Almond & Quinoa Crusted Salmon instructions

  1. Preheat oven to 400°F..
  2. Place salmon skin side down in a baking dish and pat dry with a paper towel..
  3. Spoon mustard onto salmon and spread until flesh is almost completely covered..
  4. In a small bowl, combine almonds, quinoa and honey. Stir to form a sticky mixture..
  5. Cover mustard-covered salmon with almond-quinoa crust..
  6. Bake on center rack for 20 - 25 minutes, until salmon flakes easily with a fork..
  7. Remove and let sit for 2 - 3 minutes. Serve along with a fresh garden salad and her quinoa mushroom risotto..

Warm the honey just so it liquefies and pour it over the almonds. Mix well so that all the almonds are covered well. Spread the almond/honey mixture onto a parchment lined baking pan. Sprinkle sea salt over the top. Pour over the chicken, coating each piece.