Ingredients

The following ingredients have 4 Servings
  • 1/4 cup raw almonds
  • 2 garlic cloves
  • ½ inch fresh ginger (peeled)
  • ¼ cup fresh herbs (cilantro, mint, parsley, or chives)
  • 6 tablespoons extra virgin coconut oil (at room temperature (not melted))
  • 1 tablespoon gluten-free tamari or soy sauce
  • Zest of 1 lemon
  • 4 5-ounce sockeye or coho salmon fillets
  • Sea salt

Instruction

  • Preheat the oven to 300 degrees F.
  • In a small food processor, pulse the almonds, garlic, ginger, and herbs until finely ground. Transfer to a medium mixing bowl and stir in the coconut oil, tamari, and lemon zest.
  • Arrange 4 pieces of parchment paper, about the length of a baking sheet, on a clean work surface. Fold each piece of paper in half, length wide. Making each packet one at a time, arrange the salmon on half of the parchment paper. Season with salt and smear with ¼ of the almond crust. Fold the top half of the paper over the salmon and fold the edges, origami-style, until the packet is sealed. It will look kind of like an empanada. Don’t worry if it comes unraveled slightly. So long as you’ve made clean creases, no air can get out.
  • Arrange the packets on 2 baking sheets and roast in the oven for 15 minutes for medium rare.
  • Serve the salmon directly from the packets with lemon wedges on the side. Some simple roasted broccoli and quinoa fried rice would make an excellent healthy side.