While I usually prefer to use fresh fish, when I saw vacuum packed frozen Alaskan wild salmon at the store, I’ve decided to try it nonetheless.After defrosting it, I could see that it is much leaner than most salmon cuts I used so far. So, I’ve decided it would benefit from a buttery topping, that will keep it moist while baking, similar to the one in THIS recipe.
As the combination of butter, Sriracha sauce and mustard in THIS recipe turned out so good, it made sense to use it here as well. Aiming at a fairly low-carb topping, I’ve decided to add almond meal to it, instead of breadcrumbs.
The dish not only was quick to make, but very tasty; the topping kept the fish moist and gave it a wonderful flavor, combined with the wine.
While I still prefer using fresh fish, I was still quite happy with the results. Try it and enjoy.
* Asparagus or broccoli can be used instead of the string beans.
* For serving the dish as an appetizer, simply cut into smaller portions.
Prep time: 10 minutes
Baking time: 10-15 minutes
12 oz (340 grams) boneless, skin on, salmon fillet (see notes)
String beans, frozen defrosted or lightly steamed fresh (optional. See notes)
1/3 cup fruity white wine
For the topping:
½ stick (55 grams) butter, soft
1 tsp Dijon mustard
1 tsp Sriracha sauce (or to taste)
1 tsp salt
½ tsp freshly ground four peppers mix
1 tsp yellow mustard seeds
2 tsp honey
1 Tbs fresh lemon juice
2 tsp lemon zest
2 Tbs almond meal
¼ cup slivered almonds
1. Preheat the oven to 420F (215C). Line a medium baking pan with baking paper.
2. Wash and pat dry the fish.Place in the pan, skin side down. Add the wine and string beans.
3. In a small bowl, mix the topping ingredients. Spread evenly on top of the fish and scatter the slivered almonds on top.
4. Bake for 10-15 minutes, depending on your preferences and thickness of the fillets. Serve immediately.