Sticky plum & almond herbed salmon

Some people despise salmon. They’re so grossed out by it, a whiff makes a mini panic attack arise. They think it’s too overpowering in its fishy taste.

I am not one of these people. I eat salmon several times per week but honestly, I would eat it three times per day if it wouldn’t cost like $600/month to do so. What a buzzkill. My favorite way to eat it is simply seared with a crust that could shatter into a million pieces, with salt & ghee. Most people aren’t such purists, especially not the salmon haters, which is why this recipe exists.

The flavors of honey, mustard, dried plums, almonds, and thyme become the stickiest of the ickiest sauce, yelling with flavor. It doesn’t necessarily diminish salmon’s quintessential fishy taste, but rather turns its volume down it as it harmonizes with the fish’s inherent flavor.

It’s as easy as mixing a couple ingredients together, then pouring it over the salmon and baking.

It might even turn you into a lover than a hater.

Sticky plum & almond herbed salmon
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Ingredients
  1. 1 1/2 pounds skinless, boneless salmon fillet, cut into four equal portions or left whole
  2. Salt and freshly ground black pepper
  3. 1/4 cup honey or maple syrup (sub applesauce for Whole30)
  4. 1 tablespoon Dijon mustard
  5. 1/4 cup cider vinegar
  6. 2 to 3 sprigs fresh thyme or 1/2 teaspoon dried thyme leaves
  7. 1 teaspoon fresh grated ginger or ½ teaspoon dried ginger
  8. 1/4 cup almond meal (you can sub any nut meal you like, or use ½ cup chopped nuts, walnuts would also work well)
  9. 1/2 cup chopped scallions
  10. 12 prunes
  11. 1/4 teaspoon hot red pepper flakes
  12. 1 tablespoon pomegranate syrup or balsamic vinegar (available in Middle Eastern markets and specialty food stores)
Instructions
  1. Set your oven to the broil setting with a rack placed 6 inches below it. On a baking sheet, arrange salmon fillet in pan skin-side down, and sprinkle with salt and pepper to taste. Place the pan with fish under the broiler until surface is golden brown, 5 to 7 minutes.
  2. In a small sauce-pan, combine honey, mustard, vinegar, thyme, ginger, ½ teaspoon salt, almond meal, scallions, prunes, red pepper flakes, pomegranate syrup or balsamic vinegar. While fish cooks, place the small saucepan over medium-low heat, bring to a simmer, and cook for 2 to 3 minutes.
  3. Spread pan-sauce on and around fillets in pan. Broil for 5-10 minutes longer, until the salmon is cooked through. Cover the salmon if it begins to brown too much.
  4. Let rest for a couple minutes before serving.
Adapted from The New York Times Cookbook
Adapted from The New York Times Cookbook
Ashley Pardo http://ashleypardo.com/

 

  1. SANTIAGO PARDO

    January 7th, 2016 at 8:04 pm

    Hey Sweetheart
    I like Salmon I prefer it the simple way just grilled on a Cedar Plank with Salt & Pepper.
    I would like to try your recipe without the plumbs.
    I am not a fan of plumbs or raisins.

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