WK 4 - DP - Nut Crusted Salmon Take 2

No photos on this post. I made the Nut Crusted Salmon again this time using a little more oil and pressing the nut mixture on a little more in steps and the crust turned out much better. I will be attempting this recipe again (with pics next time) soon but with little cayenne and cumin so it is not competing with the Salmon as much and the flavors better compliment each other.

WK 4 - DP - Nut Crusted Salmon

I have to say that the Salmon came out perfectly cooked. My only mistake was either my Cayenne Pepper or Cumin, or combination of was a little to strong.

Yield: 10 servings (1 5/8 cups)

Ingredients:

½ cup Cashews, toasted and ground
½ cup Pistachio Nuts, toasted and ground
5/8 cup Pumpkin Seeds, toasted and ground
1/8 cup Honey-roasted Peanuts, ground
1/16 cup Cumin, toasted
1/16 cup Coriander, toasted
1/16 cup Curry Powder, toasted
1/8 cup Sugar
1/16 cup Cayenne Pepper

Method:

Mix all ingredients in a large bowl.

Coat the salmon (or fish of your choice) with olive oil. Then coat with the nut crust. Bake in 350º F oven for 20 minutes.

http://allears.net/din/recipes/rec_nut.htm

Previously frozen Wild Sockeye Salmon on sale for $6.99 Lb at Whole Foods.

I used my new Food Processor at my first attempt at grinding the nuts.

Nut crusted salmon fresh out of the oven.

Salmon on a bed of some left over Indian Basmati Rice from the Geerly's Rice recipe last week.

The cashews that I used are Whole Food 365 Brand and are USDA Organic.

Continued with M&B Curry and since I could not find Cumin by them I got Whole Pantry instead.

WK 3 - DP - Animal Kingdom Saturday Preview

Tomorrow I will be cooking two new dishes from the Animal Kingdom. For the main course we have Nut Crusted Salmon from Boma.

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Yield: 10 servings (1 5/8 cups)

Ingredients:

½ cup Cashews, toasted and ground
½ cup Pistachio Nuts, toasted and ground
5/8 cup Pumpkin Seeds, toasted and ground
1/8 cup Honey-roasted Peanuts, ground
1/16 cup Cumin, toasted
1/16 cup Coriander, toasted
1/16 cup Curry Powder, toasted
1/8 cup Sugar
1/16 cup Cayenne Pepper

Method:

Mix all ingredients in a large bowl.

Coat the salmon (or fish of your choice) with olive oil. Then coat with the nut crust. Bake in 350º F oven for 20 minutes.

http://allears.net/din/recipes/rec_nut.htm

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As a side I will be preparing Quinoa Salad also from Boma.

Yield: 8 servings

Ingredients

1/8 cup Quinoa
1/16 cup Rice Vinegar
1/16 cup Lemon Juice
1/16 cup Water
1/16 cup Sugar
Dressing
1/16 cup Dijon Mustard
1/16 cup Rice Vinegar
1/16 cup Honey
1/16 cup Safflower Oil
1/4 Pear, julienned
1/18 pound Spinach, washed and cleaned

Method

1. Place quinoa in the bowl and add water. Let soak for 30 seconds, drain, and set aside.

2. Make tart stock (vinegar, water, sugar, and lemon juice). Add quinoa. Cook/simmer until quinoa blooms. Drain the quinoa and place on a sheet pan. Let cool in the refrigerator.

3. To make the mustard dressing, combine mustard, honey, and rice vinegar. Whip together and add the oil in slowly. Adjust seasoning with salt and pepper.

4. Cut the pear into julienne strips. Wash spinach. Mix all the ingredients together - spinach, quinoa, pear, and dressing. Serve.

http://allears.net/din/recipes/rec_qs.htm

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I hope you look forward to viewing the results as much as I am to creating and tasting them.

WK 2 - DP - Preview for Week 3

For one of our next home cooking recipes we will be continuing in the Animal Kingdom Lodge at Boma, this time for Nut Crusted Salmon as the main course.

http://allears.net/din/recipes/rec_nut.htm

If you are not familiar with Boma - Flavors of Africa restaurant in Walt Disney World here is a link.
http://disneyworld.disney.go.com/dining/boma-flavors-of-africa/