
Nut-crusting protein is a new favorite of mine. I recently started doing with chicken, and I think it's a great alternative to using bread crumbs. The nuts pack on additional healthy fats and protein. Plus, it's easy to do. I would try this with other types of fish. I've never done this with vegetarian foods, such as veggies or tofu, but I'm sure it would be good. If you can bread something, I'm sure you can nut-crust it too. At least, I hope so!
(serves 2 or serves 1 and makes great leftovers for the next day)
Ingredients
- 2x 3-5 oz salmon fillets (with or without skin)
- 1 cup fresh basil leaves
- 1/2 cup chopped walnuts
- 1/4 cup graded Parmesan cheese
- 1 tsp honey (optional, for additional sweetness)
- salt and pepper, to taste
Instructions
- Preheat oven to 450 degrees F. Line baking sheet with aluminum foil and spray with cooking spray or spread olive or coconut oil on foil to avoid fish from sticking.
- Put basil, walnuts, cheese, and honey into food processor. Blend until ingredients are ground and well-mixed together (about 5-10 seconds).
- Lightly sprinkle salmon with salt and pepper on each side. Place salmon with skin side-down onto foil (if your salmon has skin).
- Using a spoon, equally spread the walnut mixture onto the tops of the salmon fillets (see picture). Form an even layer.
- Place salmon in the oven and bake for 12-15 minutes or until done.
Cucumber and Tomato Salad
Ingredients
- 1 large cucumber, chopped
- 10 oz. (or about 1.5 cups) grape tomatoes, halved
- 1/2 cup chopped white onion
- 3 large fresh basil leaves, chopped
- 3 T olive oil (I used herb-infused olive oil with this recipe)
- salt and pepper, to taste