Salmoncrunch_Foodbeforefashion Salmoncrunch_Foodbeforefashion

I’ve always been fond of fish, especially salmon. So you can probably guess what’s on tonights menu? But not just the ordinary pan fried salmon, but my specialty; salmon crunch.

It super simple and only requires two ingredients; almonds and parmesan. The amount of both depends on how much topping you want. I like a lot, so for one fillet of salmon I used half a bag of almonds and half of a parmesan cheese.

How to:

  • Blend the almonds and parmesan so they are chopped into fine pieces, stop before it turns into looking like flour
  • Pour the blend of almonds and parmesan onto the fillet of salmon and rost it in the oven for about 10-15 min. on a pre heated oven on 200 degrees.

The result is a juicy salmon with a salty crunch that truly tastes mouthwatering.

Psst… the roast blend of almonds and parmesan can also be used on other things, like my side dish tonight; brussels sprout couscous – made of brussels sprouts that have been cooked and blended with a little butter and some salt.

Lyngfeldt bowls

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