This past Valentine’s Day, my boyfriend and I decided to do something low-key at home. We had just come back from a week long trip and looked forward to a quiet evening. In an effort to show off my new cooking skills, I decided to surprise him with a “fancy” recipe I found on Kalyn’s blog. I bought two gorgeous salmon steaks at the grocery store and was really happy with the end results…except for one tiny problem. I didn’t cook the salmon long enough. About halfway through dinner, we started to notice that the salmon was just a bit too mushy. Oops. I had been so concerned with overcooking the fish, that I undercooked it. Note to self: cook salmon for at least 15 minutes.

Almond-crusted Dijon Salmon
Adapted from Kalyn’s Kitchen

2 salmon filets
A handful of finely chopped almonds (original recipe uses pecans)
1 T Dijon mustard
1 tsp mayo

About 30 minutes before you plan to cook your fish, place the filets on a small roasting pan sprayed with nonstick spray. Unfortunately, my boyfriend doesn’t have any nonstick spray at his place, so I used a small drop of olive oil. It worked just as well. Let the fish come to room temperature while you preheat the oven to 425F.

In a small bowl, mix the Dijon mustard and mayo together. You can play with the ratio if you don’t particularly like the taste of mustard or if you want to cut down on the amount of mayo in your diet. I just sort of eyeballed it to be honest. Then spread a layer onto the top of the salmon. I applied it pretty thickly.

Crush the almonds. My boyfriend got to help me with this part. If you don’t feel like going through the effort, you can buy pre-crushed nuts at the grocery store. But I wanted to use what I already had in the kitchen. And he kindly volunteered.

Cover the salmon with the crushed almonds. I pressed a bit into the fish so I knew they weren’t going anywhere. Now, here is where I messed up. The recipe says to cook it for 10-12 minutes, and to be careful of overcooking. Oh no. I cooked it for 10 minutes and it was definitely not long enough. I’ve since learned that 15 minutes might be the magic number.

Made a side of steamed broccoli for our veggies. Serve hot.

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