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.
Notes:
* Asparagus or broccoli can be used instead of the string beans.
* For serving the dish as an appetizer, simply cut into smaller portions.
Makes: 2-4
Prep time: 10 minutes
Baking time: 10-15 minutes
Ingredients:
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.
Your topping sounds and look phenomenal. Sriracha and mustard?? Delicious. ☺️
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Thank you Colleen, I’m glad you liked the recipe. Sriracha and mustard is my recent favorite combination. Highly recommended! 🙂
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yes!
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Thank you! 🙂
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Okay – I give! I’ve resisted getting any Sriracha since Tabasco is the favored sauce hereabouts, and I don’t particularly care for “hot” things, but this recipe has definitely pushed me over the edge.
I tried to make sourdough pitas last night, but ended up with giant cracker-like balloons. I’ve been trying to think how to reduce them to something useful, and for what purpose. So maybe I’ll just assign them to the food processor until they are crumbs, and use them in your delightfully enticing topping shown above. Could even mix in some almond meal.
Virtual hugs,
Judie
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Thank you Judie, I’m glad you’re found the recipe inspiring. I’m not much into very spicy foods either, but love a bit of heat here and there, usually with a drop of Tabasco. However, I find that Sriracha sauce has more complex heat/flavor and it works better with cooked sauces. It’s nice to have both options.
I laughed at the description of the “giant cracker-like balloons”! I wonder what went wrong. Breadcrumbs sound like a good way to use it, and almond meal definitely fits in there 🙂
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Great recipe, especially adding almond meal to bread crumbs. Thank you, Ronit!
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Thank you Dolly, I’m glad you liked the recipe. I usually use breadcrumbs, but in this topping I used only almond meal. It turned out really good. Worth trying! 🙂
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Certainly – sounds great!
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Looks so good! 🙂
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Thank you Aspassia, I’m glad to hear 🙂
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Fascinating! Love this topping – especially the almond meal and flavorings. And I’ll ignore your comment about how you usually buy fresh fish…..
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Thank you Mimi, I’m glad you liked the recipe. I was happy that the topping worked so well with the fish. Sorry to hear fresh fish is hard to find in your area. Hopefully you can get good quality frozen ones, like the salmon I’ve sued here. 🙂
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I’m laughing so hard my tummy hurts! I really do appreciate your positivity! But unfortunately, I live in Oklahoma. I can get decent, packaged frozen salmon. It works. As far as getting what’s at the fish counter, let’s just say I’ve returned a lot of stinky stuff. I wish I was brave enough like Julia Child, to demand that she smell stuff from her fish monger before buying it!
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Oh wow, I guess it’s harder than I imagined. I guess what Child did was possible only because the fish monger knew her. Somehow I doubt the supermarket fish counter worker will cooperate… 🙂
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Ronit, the salmon looks excellent. I have never tried Alaskan salmon. I must rectify that.
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Thank you Conor, I’m glad you liked the recipe. I had fairly low expectations for this frozen Alaskan salmon, but I was pleasantly surprised and highly recommend it.
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Almond meal is a great alternative. And using such potent flavours such as Sriracha and mustard together? It sounds like a winning combination.
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Thank you Rini, I’m glad you liked the flavors. This is the second dish in which I combined Sriracha and mustard, and I love it. Highly recommended. 🙂
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Wow! I like the sweet and spicy almond topping! Looks very tasty!
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Thank you Freda, I’m glad you liked the combination. It turned out very tasty. 🙂
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Sweet and spicy… love this combination but have never tried it with salmon. Sounds wonderful!
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Thank you Annika, I’m glad you liked the combination. It worked really well with the salmon. Highly recommended! 🙂
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Can’t cook yyet, Ronit, but I can admire. ❤️
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Sorry to hear, Mary. I hope you’ll get better soon. Thanks so much for commenting. I’m glad you liked the dish. 🙂
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This looks sooo delicious Ronit! I love that topping, I will certainly have to try Sriracha and mustard together, I’ve only ever had that rooster sauce with mayo.
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Thank you Kathryn, I’m glad you liked the combination. I find it works so well together, especially with the added honey. Hope you’ll enjoy it too. 🙂
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Great timing! We are having salmon for tea tomorrow night and I was feeling uninspired about how to dress it – this sauce sounds so good. Am a BIG fa of Dijon mustard. Thanks!
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Thank you, I’m very glad to hear! I too am a big fan of Dijon mustard and use if often. I hope you’ll enjoy the dish. I’ll be happy to hear your comments. 🙂
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Sounds great. I bet it’ll be good on other kinds of lean fish too.
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Thank you Myra, I’m glad you liked the dish. I can definitely see using the topping with other types of fish. I’ll update as I go. 🙂
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So tasty! I will try it
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Thank you, I’m glad to hear. I hope you’ll enjoy the dish. I’ll be happy to hear your comments. 🙂
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looks delicious! the combination salmon with the unique flavors seems awesome. wonderful share !
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Thank you Nisha, I’m glad you liked the combination. It worked really well with the fish. Highly recommended. 🙂
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The salmon looks incredibly delicious. The combination of ingredients and flavours is fantastic. I wonder what I can substitute wine with.
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Thank you, I’m glad you liked the combination of flavors here. As for the wine, I would simply use white grapes juice. If it’s too sweet, you can dilute it with a bit of water, and add a bit of lemon or lime juice for acidity. Other fruit juices, like apple or pineapple, can also be used in the same manner. I hope you’ll enjoy it. 🙂
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Thank you for the suggestion Ronit.I can now try the delicious looking recipe without hesitation😊👍🏻
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My pleasure! I hope you’ll enjoy it. I’ll be happy to hear your comments. 🙂
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I was just shopping at a large Italian Market in my new neighborhood and noticed plain and seasoned salmon that was vacuum packed and almost bought some. I too prefer fresh but this looked good. I have a machine that vacuum packs all kinds of food items and the results are usually very good. Love your topping instead of breadcrumbs!
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Thank you Judi, I’m glad you liked the topping. It worked very well with the fish. I had fairly low expectations from the frozen fish, but was pleasantly surprised. I think the vacuum pack makes a lot of difference. How great it is that you have the machine at home! 🙂
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Glad that the frozen fish turned out to be tasty by your magic!! The topping looks fantastic! You always make us surprised!
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Thank you! I mixed “this and that” for the topping, and it turned out so good. Highly recommended! 🙂
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Your experience and good sense made it!
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Thank you! 🙂
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🙂
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Fantastic combination, right up my alley! Here I am, trying very hard to surpress that Pavlovian reflex, at least until I’m done reading 🙂
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Thank you Diana, for such a lovely compliment. 🙂
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Oh gosh, this is wonderful.
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Thank you Paul! 🙂
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Sounds delicious. I like the combo of almond with the salmon.
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Thank you Joanne, I’m glad you liked the recipe. The almonds in the topping added such a nice flavor and crunchiness. Highly recommended! 🙂
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Absolutely stunning. Beautiful topping.
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Thank you Sumith! 🙂
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