Salmon in Nut Crust

Nutrioli
Prepare this recipe for glazed salmon with ancho chili and honey in a nut crust with parsley and a tangy touch of lemon juice, which will give it a crunchy consistency that everyone will love. This salmon preparation is a very delicious and healthy dish full of Omegas, necessary for a balanced diet.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 tablespoon lemon juice, for the crust
  • 1 clove garlic, finely chopped, for the crust
  • 2 tablespoons parsley, finely chopped for the crust
  • 2 cups walnuts, chopped, for the crust
  • 2 ancho chiles, deveined, roasted, and soaked, for the glaze
  • 1 clove garlic, for the glaze
  • 1/4 cups honey, for the glaze
  • 1 pinch cinnamon, powdered, for the glaze
  • 1 pinch clove, for the glaze
  • 1 pinch salt, for the glaze
  • 4 teaspoons Nutrioli® pure soy edible oil
  • 1 salmon, portion cut into 200 g pieces
  • salt and pepper
  • Nutrioli® spray
  • lemon, sliced for decoration
Preparation
20 mins
30 mins
Low
  • Preheat the oven to 180° C.
  • In a bowl, mix the ingredients for the crust. Set aside.
  • For the glaze, blend the ancho chiles with the garlic, honey, cinnamon, cloves, and salt. Set aside.
  • Season the salmon with salt and pepper to taste, and using a brush, coat it with the glaze.
  • Heat a skillet over medium heat with Nutrioli® Pure Soybean Oil, sear the salmon on both sides until lightly browned. Remove from heat and place it on a baking sheet lined with parchment paper.
  • Cover the top of the salmon with the nut crust, pressing down with a spoon.
  • Bake for 5 minutes or until the desired doneness is achieved.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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