Recipe: Almond crusted salmon w/ dijon glazed mushrooms

Afternoon Everyone!

I'm still working on my next addition to this months goal of mapping out some of Americas social and psychological issues interfering with health. Seeing as I'm also vacationing in the Bay Area for the next week  time is spread a bit thin. :-/

I decided to keep the salad fresh I'd throw in a new recipe. So here it is, Enjoy!

Almond Crusted Salmon came to me in an instant after reading this recipe:

Baked dijon salmon

I removed the bread crumbs, slashed the honey a bit and added some ginger. My revised idea was as follows:

• 1/4 cup butter (unsalted), melted
• 3 tablespoons Dijon mustard
• 1 tablespoon honey
• 2 teaspoons fresh ginger
• 1/4 cup finely crushed almonds
• 4 teaspoons chopped fresh parsley
• 2 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

1. In a small bowl, stir together butter, mustard, ginger and honey. Set aside. Crush almonds with a malot or kitchen hammer and mix together almonds and parsley. 
   
2. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the almond mixture.

Now Almond Crusted Salmon sounded good, but lets face it, is there anything better than some broiled mushrooms to accompany such a delicious meal? This part was really easy:

3 cups Shiitake or brown mushrooms, cubed.

I felt that the above sauce was more than enough to lightly glaze 1-2 fillets and have enough left over to dunk the mushrooms in. The best way to do this is to throw the mushrooms in a bowl and then add the glaze. Otherwise when dunking the mushrooms another way they may fall apart.

While neither recipe demands a marinade time leaving the Salmon and the mushrooms in the fridge for about two hours will really let the juices fuse together. To bake:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place salmon on top of a tinfoil layered 4-6 inch square or rectangle baking pan. Bake salmon 6 - 7 minutes then place mushrooms in and around salmon and cook another 6 to 9 minutes in the preheated oven, or until the fish flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Hope you enjoy it as much as I do. :)