Friday, October 25, 2013

Almond and Parmesan Crusted Salmon

+ Thoughts On Keeping Doors Open:

I had an interview for a summer internship yesterday that I wasn't sure was going to be a great fit for me, because it is with a big corporation and I have really been into the whole start-up and fair trade thing lately. I was already also swamped with assignments and class, so I really didn't feel like putting in the effort. After a couple of good talks with friends and family though, I ended up going. Thinking about it now, I am so glad I made this decision, because I was able to meet some cool people, learn more about the company, and I am actually really excited about the possibility of getting it and seeing how I stack up compared to others who also interviewed for the same position.
I guess the lesson here is two-fold: The first is that talking things over with people you trust is always a great way to gain perspective. The other is that the comfortable route isn't always the right route. Even if we might not feel like doing something, it can turn out to be a blessing in disguise and be beneficial to us in the long run. I had doubts about this interview, but ultimately I was at least able to practice my interview skills, and know that I won't regret anything later because I kept all of my doors open. So, my reminder to myself, and to you, is to pursue any opportunities that have a chance of offering a positive outcome, because you never know where they might take you. Along with that thought, I am leaving you with a delicious salmon recipe I created earlier in the week. In a way it kind of goes along with the "just keep swimming" theme of this post...or something haha :-)

Almond and Parmesan Crusted Salmon

Almond and Parmesan Crusted Salmon

  • 2 salmon fillets (wild is best!)
  • 1/2 cup Parmesan cheese
  • 1/4 cup almond flour (or almond meal)
  • Approx. 1/3 cup of egg whites
  • Salt 
  • Preheat oven to 350 degrees
  • Put salmon fillets (it's okay if the skin is still on the bottom) on a greased pan and sprinkle with salt. 
  • In a bowl, whisk Parmesan and almond flour until thoroughly mixed.
  • Pack mixture on top of salmon. You are probably going to have to use your fingers for this if you want to be accurate.
  • Place in the oven and bake for about 10-15 minutes.
  • After the top of the mixture looks like it is starting to melt, especially around the edges, remove from the oven and pour egg whites over both fillets so the entire top is covered.
  • Place back in the oven, raise heat to 400, and bake for about another 5 minutes.
  • Remove, serve, and enjoy! I had mine over a spinach salad with olive oil and dried cherries, but it would be delicious with roasted vegetables, wild rice, or any other side. 
Almond and Parmesan Crusted Salmon

Please let me know what you think! I would love to get more feedback for my recipes.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...