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Baked Salmon with Cranberry Almond Salad MICHAEL SYMON

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A grocery list done right!

ingredients
FOR THE SALMON:
3/4 cup Greek yogurt
2 teaspoons ground cumin
1 lemon (zest and juice)
1 side of salmon (about 2 1/2- 3 pounds, center cut, skin-on)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)
FOR THE CRANBERRY ALMOND SALAD:
1/2 cup dried cranberries
1 orange (zested plus half juiced)
1 cup sliced almonds (toasted)
1 tablespoon capers (drained and rinsed)
2 tablespoons olive oil
1/2 cup mint (torn)
Kosher salt and freshly ground pepper (to taste)

directions
For the Salmon: Preheat the oven to 450ºF.
In a small bowl, combine the Greek yogurt, cumin, lemon zest and juice and olive oil. Season with salt and pepper.
Place the salmon, skin side down, on a greased baking sheet and season with salt and pepper. Spread the yogurt mixture on the salmon to evenly coat. Roast until medium rare, about 15 minutes.
For the Cranberry Almond Salad: In a small bowl, combine the dried cranberries and enough warm water to cover. Let sit for 10 minutes until plump.
Into a medium bowl, add the orange zest and juice, capers, olive oil and salt and pepper, stir to combine. Add the plumped cranberries, toasted almonds, and torn mint. Toss to coat.
To serve, transfer the salmon to a platter and top with the cranberry almond salad. Serve immediately.
Tip: If short on time cut the salmon side into individual fillets for quicker cooking!

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