The slightly-spicy, slighlty-sweet crunchy topping on top of succulent salmon is such a contrast in textures -- and a real treat! Clever enough for company, but easy for busy weeknight dinners.
Course:
Main Dish, Salad
Cuisine:
American, Southwestern
Servings: 4servings
Ingredients
1 1/2 tbspcoconut oil
1/4cupraw pepita (pumpkin) seeds
1/4 cupslivered raw almonds
3tbsphoney(divided)
1/2cupold fashioned oats(gluten free if needed)
2 tspchia seeds
1/2tspcoarse sea salt
Garnish:Avocado, jalapenos and diced tomato
46 ouncesalmon filets
Instructions
for topping
Add coconut oil to large skillet and bring to medium-high heat.
Add pepita seeds, slivered almonds and chili powder to skillet and stir for 1 – 2 minutes or until beginning to toast. Add 1 ½ teaspoons of the honey and stir to combine.
Mix oats, chia seeds, dried cilantro and sea salt to skillet, stirring well to coat with honey mixture. Continue to stir over medium heat for approximately 5 – 6 minutes longer, taking care that honey doesn’t start to burn.
Remove from heat and let cool for 5 minutes on paper towels.
for fish
Preheat oven to 400 F degrees.
Place salmon filets, skin side down, on foil-lined baking sheet. Drizzle tops of salmon filets with evenly with remaining honey; lightly rub in with fingers.
Top each filet evenly with oat mixture, patting down with fingers. Bake in pre-heated oven for 12 to 14 minutes, or until salmon cooked through and flaking.