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Meal House: Almond-crusted salmon salad from The Cheesecake Factory

welcome back we are here in the fox 61,by carrier kitchen with our friends from,cheesecake factory ryan cassoon,executive chef executive kitchen manager,thanks so much for being with us thank,you for having us we're making a great,summer salad i love salmon love salad so,we're gonna make something really,delicious yes we are all right all right,well let's get started all right so here,at the cheesecake factory we um have a,little tip when it comes down to kale to,make it a little bit more tender easier,to eat,um so we're going to go ahead and add,our lemon dressing so simple ingredients,we have lemon juice extra virgin oil,salt pepper sugar,it's easier to keep it in a squeeze,bottle just going to add a little bit of,that to the kale and for anyone watching,you scan the bottom right hand code,there on the bottom of your screen and,you will get all the information we've,got it all there for you definitely and,you sort of massage it yep we go in and,we massage 10 to 12 times you're kind of,looking for a little bit of a sheen just,to make the kale easier to eat a little,bit more tender,yes it definitely does all right now,we're going to go ahead and add some,salt,pepper,and our balsamic vinaigrette um you can,also use a dressing of your choice,um yep and then right in front of us,here,we have the ingredients that we're going,to add to it so we have the brussels,sprouts very high in fiber,you just have to be careful when you're,shaving them yep yep definitely you,don't want to have an accident yeah and,then we go ahead and we're going to add,um arugula that's going to give it a,little bit of bite to it yeah yep and,then quinoa,we use the mixed quinoa it gives a,little bit more color,that's also high in,protein,and then some avocado,add some,healthy fat to it,and then cranberry very high in,antioxidant,all right we're going to go ahead and,mix that in mixing it up yep and then,right here we have the finished product,great and what was done to the salmon,here all right so salmon we pan seared,salmon salt pepper we prefer to use um,canola oil it's very clean,with that being said um,and you just do a light salt and pepper,yep so light salt pepper then we do,one minute on both sides then back to,the oven for five minutes,let it rest or,go ahead and put it directly onto your,salad um you can assist me on finishing,this one right here sure,all right so we have a salad right here,and our spatula,oh there you go serve it up so you're,gonna bring this up right here,put it on top nice nice there we go yep,and then we're gonna add our garlic,aioli,on top on top of the salmon,there you go just spread that out oh,spit it all out yeah there you go all,right beautiful and then we're going to,add um or,herb medley you can use our medley of,your choice we use um,almond,lemon,romano mix and just an assorted so just,sort of sprinkle it on there yep,definitely,a little bit more there you go now this,is just one of the salads you guys have,that's the problem i think when you go,to cheesecake factory,is uh right,the menu is just so big it's hard to,finally just definitely but it's,definitely um servers it's a little,lemon zest that's some uh lime zest,lemon zest yep definitely,all over and that's that right there,that's gorgeous you can go ahead and dig,in yeah yeah and definitely something,you can do at home yep definitely easy,you know too,just tell us a little bit more of a few,a couple of things that you have here,all right so right here we have the toss,salad it's kind of light um we toss up,on requests a little bit of croutons um,grape tomatoes shaved um carrots,and over a bit of a salad mix,right here is the same salad that you,have right here then we have the vegan,cob oh that looks amazing this is,definitely loaded with antioxidant it's,over a bit of field grains,we have some beets here,we have,what is that green beans asparagus,garbanzo and of course,a cheesecake and we definitely do have,the cheesecake awesome brian thanks so,much unfortunately ran out of time,everything is going to be on the website,don't forget to scan the qr code at the,bottom of your screen thanks so much,great to have you with us and this was

The Kitchen Magician's Almond and Herb Crusted Salmon Salad

The Kitchen Magician's Almond and Herb Crusted Salmon Salad

well we are now here in the Virginia,this one in kitchen where our next guest,is going to make a healthy and delicious,recipe but you can add to your,valentine's day menu tonight if you'd,like to personal and executive chef,Oscar are young gets back with us today,with a decadent salmon recipe good,morning shot good morning now not only,is it decadent but you tell me it's not,healthy yes its heart healthy all the,ingredients and components of the salad,or heart healthy so it's very delicious,and healthy so perfect for Valentine's,Day and perfect from Fred's way which is,also our help up definitely so that's,right so where do we start I know that,this process actually starts like 24,hours in advance yes first thing all you,do is you marinate your salmon so with,on the Sam and I have olive oil have,salt pepper garlic lemon lime in the,zest of the lemon alarm so you let that,fit overnight and then right before you,share it you press the almonds on top of,you know you're using slivered almonds,on top of it and it's been infused with,this fall that's label overnight so,should although I sketch baggage so,we're gonna start with searing ribbon,off and that's not going to take very,long and not at all and I know she she,started almond side down yes because you,want you want that side to get the nice,grill marks and that's going to be the,side that you served to the guests so,you want to have to get the nice grill,marks on them so you let that cook about,a minute and put the nice grill marks on,it and then you're going to turn it over,and do the same on the other side and,the nice thing is you're serving this,over a salad so you're getting your,entree and you sell it all the more all,the ones on follow and you're also going,to make a wonderful vinaigrette for us,yes so what's the next step we do while,we're well this is going we can we can,start on the vinegar rest I came out all,the vinaigrette as you said it was a,mouthful it is the Alize red passion,champagne vinaigrette so we're going to,start with is the Dijon mustard or put,some these are mustard in there we have,on some champagne vinaigrette right here,mixed with a little bit of lemon juice,and you're really just building flavors,here yes you build in a play this is,that the Alize now if you didn't want to,add any alize to it you can add whatever,your favorite fruit drink is whether it,be cranberry,juice or a strawberry drink whatever you,want to utilize you do that whatever,flavor profile that you like oh wow,that's beautiful whatever flavor flavor,profile you want you can go ahead and,put that in there because i feel that,kool-aid yeah how did open one for,regulating it but you can it works all,you're doing is you're creating what's,called a temporary emotion so when you,put all these ingredients together once,you add the olive oil to end and whisk,it together it makes a temporary bomb so,that's why I was called the temporary,emotion so we'll put a little bit of,salt and pepper in that and you can help,me with this thing right here you can on,drizzle in this is all my olive oil okay,while I'm with one at all yeah go ahead,put all that in there and this is where,the emotion comically emotion you can go,ahead pull that enemy I want for faster,than you can whisk all right we got one,more to go so you can go to other one,right next video right here there you go,in my sous chef today I like it all,right so you can see it's starting to,thicken up already and I just been,whipping it for like 20 seconds that's,your vinaigrette right here so as I said,you can substitute the Alize if you,didn't want that and with your favorite,beverage you can even use on you have,those naked drink your while or,whatever you like and you just create,just temporary mostly that's kind of,hold hold together over time it will,separate like if you look at a,vinaigrette dressing in your,refrigerator you'll see that it,separates you got to shake it up because,it only forms a temporary mark right so,till we do that as well maybe court in a,jar and resin jar and shake it and,you'll be done so depending on the,thickness of your salmon you can finish,it totally on on the arm grill right,here but being that it's a little fatter,we can go ahead and finish it in the,oven all right I'll go ahead and put,that in other so that what temperature,we're going to put that in the oven you,can have it at 350 and put it in there,for about eight minutes it all depends,on the thickness I said of the fish what,you want to make sure that you cook it,to 145 degrees okay and that's so now,let's build our salad ok just salad,right here if you look over here we got,some mixed greens it has pretty much as,spring mix that have some spinach in it,we have on some tomatoes tomatoes are,good and they're healthy because they,have lycopene and lycopene is good for,you,blood is good for your heart actually,Nature has a way of kind of speaking and,communicating to us and telling us what,certain foods are for so if you were to,

Almond Crusted Salmon

Almond Crusted Salmon

at least everyone this is dominant Tiger,shamans in Smithtown today I'm gonna,show you how to make almond crusted,salmon so come on over here I'll show,you what you need,so gotten here almond meal very nice,this is just ground up almond so you can,make it yourself you can buy in the,supermarket I've got about four I'm,doing meal prep for myself so for six,ounce salmon filets quinoa nice if you,ever cook with that I've got some snap,peas here show you how to clean these up,optional here if you want to use chia,seeds for this I'll show you how to do,it this is a nice superfood here good,Omega threes in there as for spices I,basically made my own Old Bay seasoning,just salt little red pepper celery see,if you have that garlic got olive oil,here a couple bowls from mixing over,here for equipment got myself sheet tray,with a wire rack saute pan for the snap,peas and as far as knives just a paring,knife all you're gonna need so let's get,started on this right here with my,almond meal I've got about a cup that's,all I'm gonna do throw that right in the,bowl,I'm gonna take my seasoning tell us that,right in there as well give that a mix,these chia seeds like I said really good,superfood so I'm gonna throw that it's,gonna be the crust for our salmon here,so pop this open and I'll come for,tablespoon set,so I like this super simple to do all,you're doing is bacon salmon already,ahead of time I've set my oven to 325,and we're gonna bake these roughly,depending on the size of the fillets,you're using I'm going for 20 minutes on,mine,that's all we're gonna do essentially,bread them try to coat everything now,the reason I'm using this wire rack,reason I'm using this wire rack here so,that the heat can go through everything,if you just put it on the sheet pan,it'll cook through but then you won't,get that nice crust in the bottom as,well it's all we're gonna do just bread,all these get them on the sheet tray,so now we've got all these breaded,you're gonna pop it in the oven I'm,gonna leave in it for 20 minutes so from,here these snap peas what's great about,them you can't actually eat them the way,they are you don't need to cook them but,we're gonna give them a little saute,give them a nice little brown on them to,clean these you want to cut the ends off,a lot of them we'll pull a couple out,you'll see that if they've got a bit of,a stringy bit on these you don't want to,eat those,so these way to clean them off paring,knife cut the ends off that's it,so what I've done ahead of time I've,actually already cooked the quinoa I've,done it here in my rice cooker which is,so simple to use absolutely love my rice,cooker one of the best pieces of kitchen,equipment I have but if you don't have a,rice cooker a slow cook or anything like,that rice cookers sure absolutely handy,but the quinoa you can cook on the,stovetop so now that my greens are all,cut washed what I'm going to do here a,little bit of olive oil and a hot pan,let this kit heat it up salmon's just,about ready now if you don't know how to,cook salmon or you haven't cooked it,before or you don't like to cook salmon,actually really easy what I have here if,you've got one of these or any kind of,thermometer all you're gonna do to check,them stick it into the meaty part of the,salmon cook a temperature of salmon its,145 so if you hit 145 they're done you,can pull them out we're gonna check that,in a little bit though I know they're,gonna need a couple more minutes but by,the time these greens are done salmon,should be cooked just fine now for any,kind of sauteing while you're heating up,your oil you can tell it's ready there's,olive oil you're using olive oil you can,tell it's ready to sautee anything cuz,you'll start to see smoke coming up for,the pan once we've hit that point I'm,just gonna throw these greens in,and all I'm doing here is just cooking,these a little get a nice brown crust,around the edges on them but by now,salmon should be done entirely I'll,check out my thermometer but here's a,good little tip as well you get in close,here you can tell Salmons done sometimes,a lot of other red fishes as well start,to see this almost white liquid coming,up on the salmon that's how you know,that they're done even with time and,practice just by feel you could tell,that they're cooked they have a firmness,to them for an added measure I like to,check as well so the meatiest part,usually they around the head area,you're imagining the salmon top part I,guess I should say the top spine of the,salmon is where we aiming so now that,everything here is done plating very,simple you can see the nice color I've,gotten the greens here a little sear on,them slow color gives a nice crust,texture and that's for a serving about a,quarter of a cup of greens piece of,salmon just like that there you go,so there's been a quick little recipe,hopefully you guys can use it I,personally love salmon a nice little,crust on this really nice hopefully you,guys enjoyed it hopefully you guys use,this rec

SUPER EASY Almond Crusted Salmon!!!

SUPER EASY Almond Crusted Salmon!!!

all right so we're gonna jump right into,this one I'm seasoning two fresh salmon,fillets with a little bit of salt and,pepper that's all you need for this,because these are fresh and the flavor,of these are amazing all right so I'm,gonna flip these over now if you want to,keep the skin on then you're more than,welcome to I like to keep it on just,because I like to eat the skin that's a,weird but I really love eating the,skin it is delicious next we're gonna,work on our crust I have some crushed,almonds right here you can buy some,fresh ones and I put them in the blender,also have some seasoned Italian bread,crumbs I have some butter so I can bind,it all together have a tablespoon of,thyme also fourth teaspoon of fresh,garlic and go ahead and mix all of that,up now to make to cut through the,richness and the fattiness I'm using,some lemon zest it really makes,everything pop I mean lime zest I'm so,dumb you can use lemon zest to actually,if you want but I like I'm using lime,zest cuz that's what I had at the time,this is amazing like I'm not joking,with you whatsoever next we're gonna go,ahead and prepare a pan with some extra,virgin olive oil,please use olive oil don't use don't use,vegetable oil this time you and I tell,you add vegetable oil all the time but,please use olive oil they just taste,much better and it just fits everything,perfectly go ahead and get that nice and,hot then we're gonna put our fish in,there it has to be extremely hot I'm,telling you this it's to the point it's,almost starts to smoking not smoking bad,but smoking,you want to get a nice little beautiful,sear on that fish and this is the,problem you're gonna do it when you keep,the skin on especially if you have a,nonstick pan like me the skin will start,to come off but for someone who doesn't,know what like if you don't know how to,fillet a fish or I like to remove the,skin this might be the best way because,it's just gonna come off its gonna peel,off easily we're just having to cut in,and possibly cut the flesh of the you,know of the salmon and all that stuff,see I like a crisp up is still delicious,I know I'm weird I've really am weird,but it's delicious like it's amazingly,delicious oh shoot don't allow your fish,to do that like this is fresh salmon and,is not cheap do not let your salmon,break but yeah go ahead and add your,crust to it to the top now I did turn,off the heat even though it seems as,though I did it I did turn off the fire,because we're gonna put this whole pan,in the oven now you can transfer this to,like a a some type of baking sheet or,something but I don't like to touch the,fish as less as possible you know but,I'm just packing on my crust tightly and,I'm gonna put any of it and when it,comes out it'll look nice and,golden-brown like that and that is,delicious,now just go ahead and add some parsley,to the top you can add some chopped,cilantro or something and there you go,almond crusted salmon fillets

Vistancia's Chef Ben's | Almond Crusted Salmon Demo

Vistancia's Chef Ben's | Almond Crusted Salmon Demo

we're in phase one now hopefully uh like,I said phase two or three we can get you,guys back here maybe do some live demos,and uh get you a seat sure just pumping,you up to have you here in person so,today what we're going to be doing is,almond crusted salmon underneath the,almond crust it's gonna have like the,other teach honey dijon kind of mustard,spread on it really takes you we're,gonna do that with some lemon herb,roasted potatoes super simple and some,garlic butter green needs,so to get started or you're gonna take,them in there so making our crystal,first for our cinnamon now you can use,any size of one I just won the six 16,ounce portion here for you guys to see,so what we're gonna do here is we start,off with half a cup of almonds you don't,want to take these and break them down,if you want to really find,on this Santa me it's roasted they're,toasted in a little bit about six,minutes in the up we've good given,skewed a little nutty flavor get that,aroma taste off of it and then I just,kind of broke it down a little bit,crunches some of that fire gonna just,smash it with a big amount as you can,see I've got some nice sized pieces in,there for the texture of that next we do,have a quarter cup of the ground,parmigiano we're going to do one lemon,zest to give it a nice good citrusy,flavor,everyone knows with salmon and heck mr.,pipes a pinko dropped the bat-radio 3/4,tablespoon of chopped Italian parsley,1/4 teaspoon of salt about a teaspoon,sorry,half a teaspoon of white pepper so now,it's got that about one Gloria just give,it a quick mix spoon your hand just make,sure it's like nice and now we'll,incorporate so we have that super easy,going into much of the next,so there's a half teaspoon of honey and,half tablespoon it's a great classic,flavor that goes really really well,salmon so stick these getting the quick,mix so you know I'm doing this all right,now but if you were cooking the person,other people don't necessarily have to,do this last-minute you can make this,say last night you just keep it on a,tray get it ready to go,and you're ready for it pop it in the,oven,and you're all set so we're gonna take,this and I'm gonna stand here you got my,since this is a predominantly sugar,based lays over here and some of it,pulls off I don't have to clean a lot,especially when I'm at work it's not,such a big deal,I got stuff like that so anyways good,straighter paint if you want Sam is,natural in play so you don't really need,you that's going to come up,I'm just going to place that right on to,the other state and the next one we do,this let's focus that money mustard,glaze over the top,dragged along the sides to give that,extra flavor like I said this is enough,for two I'm just going to show a little,bit on here so they just go over the top,with crumbs and you can step out,defended that to drive everything pretty,much goes well this you can admit,anything but always is still going it is,so men come out for a minute,pretty solid recipe you leave all these,crumbs on here,there you go,we're just gonna put this for it be back,up 350 for about eight minutes or to,your desired size,so next cookies the quarter cup a little,more the power of the recipe but,whatever we do want to have tablespoons,of lemon juice most people are kind of,surprised to do this but lemon trees,actually have a good flavor with this,with this dish it goes really well so,we're going to do a 1 teaspoon of salt,1/2 teaspoon yeah,let's do that a good mix so using the,bowl or dynamic spoon in this container,so that especially that Obama and then,clean is like personal so I have to do,too much at the end that's my turn to,put in the reality situation so next,near contains iron box Lee's trim them,down they're all ready to go,take your water go is a some people when,you're around do green beans or greens,broccoli like that highly seltzer water,most likely not going to come out to,solving but it will of that really a,vibrant green looked and that's kind of,us are going so we'll get those cooking,unit any tips you desired temperature,like some people like a nutburger some,people I have no soft so two tablespoons,butter you can use anything I don't know,a million different things coconut oil,they're all your best bet we got your,teaspoon to the barrel and salt pepper,to taste,so we're still on that we're going to,bring that down here we said this is all,super simple super fast nothing that,anybody I know,videos from Tina's sister every once in,a while it'll be good giving a check but,ten minutes or so so you know I tell,people of temperatures and times and all,our speakers kind of guidelines fits in,your food you don't want every minute,get a lot of onion liquids here we go,now everything's are cooking fast as,water blazes on,putting lids now we're gonna get back to,our potatoes here so basically the only,thing I do not put in here when we made,this super makes this mix it all,together,Blizzard herbs you can set out here to,want to take these out or

Delicious Almond- Crusted Salmon Recipe| Homemade

Delicious Almond- Crusted Salmon Recipe| Homemade

our salmon fillets and D oh I just broke,my spoon guys oh my goodness I'm going,to very easy peasy lemon squeezy of a,recipe and so it's almond crusted honey,garlic salmon so I've already gone ahead,and I've seasoned up my salmon very very,basic just salt pepper and of course,mrs. - and I'll put the types of,seasoning in the link below so I'm just,going to drop our salmon fillets and D,oh I just broke my spoon guys oh my,goodness I'm going to yeah,before that's what happens when you try,to be too fancy so I'm going to place,our salmon fillets in the baking dish,all right so I've also gone ahead and,I've mixed the almonds they're supposed,to be crushed almonds and so it really,the recipe calls for finely or minced,but I actually prefer them this way I,think it gives that crunchy texture by,all means you can feel free to do it,even small smaller than this so I've,just mixed it with so the measurement is,one tablespoon of sliced almonds with,one tablespoon of bread bread crumbs so,that's the first bowl there my second,Bowl is our actual glaze so this is the,honey garlic mix and honestly it smells,delicious,hope you guys can see that so this is a,mix of honey obviously there's garlic,powder there is a soya sauce and yeah,that's it so we're going to add this to,the top of our salmon and I'll show you,what that looks like in a bit my gosh,I'm so excited to try this again it's,been a while and I was just feeling,feeling for it so I said you know what,let's try to,so that's how it's looking after I've,put the second coat of the honey honey,garlic glaze on it and now we're just,gonna pop it in the oven for 40 minutes,and oh my goodness I cannot wait to,share the results with you guys all,right guys see some so guys this is how,our almond crusted salmon is looking,I've just paired it on a bed of brown,rice and a side of steamed veggies all,right hope you guys enjoy this recipe,and let me know if you try it and you,like it thank you so much for watching,don't forget to Like comment and,subscribe and we'll see you in the next,video

Almond Crusted Salmon

Almond Crusted Salmon

welcome back were lab at Kelly's,furniture copper one in the kitchen,which means it's now time for our,cooking segment we have executive chef,and river from Northeast Regional,Medical Center here this morning Troy,just put on his trusty ready to cook,trustee gloves so we are ready to cook,in this morning we are going to make,almond encrusted salmon which sounds,delicious it's very easy yeah so what,we're gonna start with you don't mind if,I can have a glove too oh well if you,want to always following my lead I've,taught you so much I know babe the Lord,you're here I hope you gotta hold this,show together gotta hold this Jody yeah,alright so what you're gonna do if,you're at home you can get albans,obviously yeah those were doing an,almond-crusted right uh but she needs a,man to for you do need samitha so what,you're gonna do is take some almonds,mm-hmm about a half a cup now these ones,already what is it slivered is out there,called sliver what are they call life,sliced I don't know there's different,types you can get that's true they you,could call them slow I just like the,call it's like okay now do you recommend,the the ones that are already pre sliced,or whole ones what do you recommend um,what I always do is get the ones that,are precise because they're a little,easier I put them in a plastic bag and,we're going to push all the air out of,it are you gonna him with that hand just,do it do it please get some mean-girl so,if you are Matt Hallman you have a meat,tenderizer obviously is that you know i,crush them up too much but you want to,you can go a little more a little more,often to it cuz Jenna I heard him to,turn them to dust with the weekend yeah,okay so you want to crunch them up a,little bit and you can use the same bag,so that's a good thing what we're gonna,do is we're gonna take our salt and,pepper mm-hmm and add a little salt and,pepper into it Pancham yeah just a,little fresh garlic cuz I would rather,use fresh garlic I knew I smelled it I,know this kind of shake her up a little,okay what we'll do is we'll take our,salmon and you can use fresh them and,you can use frozen salmon fusing frozen,salmon make sure you thought out the day,before something a little extra virgin,olive oil just going to kind of brush it,on both sides are just just one just one,so ideally is what you'll do is you'll,take your pan your baking sheet because,we're gonna bake it off okay so this is,your baking sheet put it facedown on,that little put a cover on it they save,use foil and the recipe you can use foil,if not spray it down whatever you like,to do and what we'll do is we'll take a,little will take nuts and be generous,when you're put it on there so put it on,there and then had it okay I'll hide it,down Pat it down obviously you want to,put it on the side with the olive oil,yeah okay yeah I just wanted to make,sure like I cook every day this is true,I know Matt I'll make sure you get to,eat something so yeah you want it I mean,you want to cover it very well okay,we're gonna pat down there and then,we're gonna pop it in the oven 350 and,it only takes about 10-15 minutes that's,it that's it all right so what we'll do,is we'll go ahead and stick that in the,oven and then when we come back we'll,show off the finished product and of,course my favorite part taste it that's,right sound good sounds good all right,and they're just joining us you're,looking at an almond encrusted salmon,courtesy of executive chef Andrea Greer,from Northeast Regional Medical Center,and the best part is not only does it,look and smell delicious so simple to,make so really quickly let's just recap,the directions on how we got it to look,like this it's real simple so you take,sliced almonds is always a little easier,take a meat tenderizer if you're like me,and don't have a meat tenderizer you,have a hammer at home so but it works or,fist if you're buff like him me I would,I guess sensitive hands so put it in a,bag throw your salt and pepper a little,garlic pound it all up and then make,sure you really put a lot of the nut,mixture on top a little extra virgin,olive oil put them on mixture on 350,oven 10 13 minutes ideally if you have a,thermometer home pimp it you want to,pull it at 131 because after you let sit,it cooks up a little bit so you're,looking at 135 interesting it's not,overcooked it's delicious and you had,mentioned also you can use fresh salmon,as well as frozen just make sure it's,Dee thawed yes I sure do cut out you,know I'm just making up words over here,would this work for other types of fish,as well yeah you could do it tilapia you,can do it cut but,little fun this lets you know it's a,little more heart-healthy well I was,ready to dig in right so go for it took,some me don't mind if I do sorry making,all ton of noise here make a lot of,noise i'm hungry that's a sad salmon so,when I love almonds yeah this is good,not too shabby mmm okay wow this is,really good okay I'm sensing a little,spice in here it's a pepper it's the,papri

EASY 30-Minute Broiled Almond Crusted Salmon RECIPE! GLUTEN-FREE + ONE PAN!

EASY 30-Minute Broiled Almond Crusted Salmon RECIPE! GLUTEN-FREE + ONE PAN!

welcome back to my completely,unrenovated kitchen where I make recipes,that are hopefully accessible to you,when I take a fall I don't usually think,of seafood I love salmon it's one of my,favorite foods to eat and it's really,good for me so I decided let's do a fall,inspired salmon dish today oh yeah I,keep on falling for the salmon I'm,creating a nice crunchy outer coating,then I'm gonna broil it with some,cranberries and asparagus this is super,easy and super simple it's good for,everyday I mean I just used these omens,from leftover trail mix and this is what,I had in my apartment and that's why I'm,using it you can totally negate the,almonds you can use another kind of nut,you can use another veggie the beauty of,these recipes is that you can really do,whatever you want I'm just here to give,you the flavor combos and give you the,inspiration we're gonna kick this all,off with the outer coating for our,salmon so you can use a food processor,or put your almonds in a plastic bag and,smash them with a hammer,all right we've got my mixture if that's,gonna go on my salmon we're going to set,that aside now I'm just gonna coat my,veggies in cranberries in olive oil,garlic salt,all right so let's bake this oops,I left my pizza pan in there,I was filling with them like and I eat a,lot of it see the salmon is just really,hearty with a hint of sweetness from the,almond mixture and then we have those,nice tart cranberries tying it all in,and giving it a powerful zing if you,like tart cranberries and you want more,of a sweet cranberry don't even use the,fresh cranberries go get whole cranberry,cranberry sauce and you can just add it,on top or on the side whatever you want,this is so delicious it's good for,Thanksgiving it's good if you're feeling,thankful it's good if you just want a,nice big hug and to eat something,healthy but delicious if you make it be,sure to tag me dining with Skylar on,instagram and hashtag casual cooking,show and you can find all my videos and,watch me do things and make food in my,kitchen in my tiny apartment,I keep on falling hey June times out of,the cranberries can bury too

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