Ingredients :
- 1 lb fresh salmon, skin on (wild caught when possible)
- 2 3 tablespoons dijon mustard
- 1/4 cup sliced almonds
- 1/4 cup cooked quinoa
- 2 3 tablespoons honey
Method :
- Preheat oven to 400°F.
- Place salmon skin side down in a baking dish and pat dry with a paper towel.
- Spoon mustard onto salmon and spread until flesh is almost completely covered.
- In a small bowl, combine almonds, quinoa and honey. Stir to form a sticky mixture.
- Cover mustard-covered salmon with almond-quinoa crust.
- Bake on center rack for 20 - 25 minutes, until salmon flakes easily with a fork.
- Remove and let sit for 2 - 3 minutes. Serve along with a fresh garden salad and her quinoa mushroom risotto.
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