By Dr. Mercola
Wild-caught Alaskan salmon can be cooked and flavored in many ways, but the result is still a winning dish that’s sure to please. This Almond Crusted Salmon with Steamed Broccoli and Sweet Potato Hash Brown recipe by Mercola.com reader Melody Bonal is a good example. Treat your taste buds to a mouthwatering experience with this recipe.
4 fresh or thawed Alaskan wild-caught salmon filets
1 cup almond meal or pulverized almonds from food processor
8 Tbsp. coconut oil
2 medium sweet potatoes grated
1 large head of broccoli
1 tsp. butter
1 tsp. coconut oil
1 tsp. olive oil
Pinch of cinnamon
Pinch of garlic powder
Pinch of turmeric
Heat coconut oil in 2 separate frying pans, 4 tbsp. per pan.
Place grated sweet potatoes in one pan in patty form. Sprinkle with cinnamon. Cook over medium-high heat until brown around the edges, then flip and cook the other side.
Dredge salmon in almond meal. Place in hot oil and cook 5 to 6 minutes per side, and then remove from pan.
Heat water to steam broccoli. Steam for approximately 7 to 10 minutes. Drizzle with butter, coconut oil, and olive oil, and then add salt, pepper, garlic powder, and turmeric.
This recipe makes 4 servings.
Why Almond Crusted Salmon with Steamed Broccoli and Sweet Potato Hash Brown Is Good for You
For big cuts of fish, wild Alaskan or sockeye salmon are preferred because they’re not raised in captivity and fed artificial ingredients. It’s also less likely that the fish is contaminated with mercury, so you’re not eating something that’s fishy (pun intended). Wild Alaskan salmon is bright red in color with lean flesh and less fat, unlike inferior salmon, which has a pale pink flesh and more