with almond and olive crust
Go nuts! It's
good for you.
A heart-healthy food, almonds are chock
full of nutrients, including folic acid, protein,
and fiber, but it's the vitamin E that really
scores an A. In the food world, only one form
of vitamin E, alpha-tocopherol, can meet your
body's needs and protect it from free radicals.
But don't reach for the synthetic supplements
just yet. Your body craves the alpha-tocopherol
found in natural sources, including almonds
and olive oil, because your body processes it
more effectively. Whether snacking on them whole,
cooking with them, or sprinkling slices over
some of your favorite dishes, incorporate almonds
into your diet to enhance your health.
Ingredients (serves 4)
2 tablespoons DHC
Núñez de Prado Extra Virgin Olive Oil
1/2 cup sliced almonds
1/2 cup grated bread crumbs (see photo at right)
1 teaspoon fresh thyme leaves, chopped
1 teaspoon lemon rind, finely chopped
2 tablespoons green or black olives, chopped
4 five-ounce salmon fillets
1. Preheat oven to 400 degrees.
2. Heat the olive oil in a small sauté pan
and sauté the sliced almonds until lightly
toasted and just fragrant.
3. Remove pan from heat and stir in bread crumbs,
thyme, lemon rind, and olives.
4. Prepare a baking sheet or pan with oil, parchment,
or foil to prevent sticking, and place the salmon
in the pan.
5. Lightly press 1/4 of the crumb mixture on the
top surface of each salmon fillet.
6. Bake the salmon for 12 to 15 minutes until the
salmon is just opaque in the center.
|An everyday cheese grater is a handy way to
make delicate, uniform bread crumbs. Simply
grate rustic, day-old bread as you would a large
chunk of cheese.
|Grating lemon peel is one way to obtain fresh
rind, but peeling the outermost yellow layer
of the skin and finely chopping it is an alternate
method, which allows for larger zest pieces
that burst with flavor in every bite. Just take
care to peel only the yellow of the skin and
leave the bitter white pith behind. (Reminder:
Thoroughly wash and dry fruit prior to peeling.)
|Don't let the pits get you down—they're easily
removed. Using the flat side of a knife blade, carefully
press down using the palm of your hand, as shown,
until the olive splits. You'll find that the olive
then opens readily for pit removal.