Tonight dinner was oven-baked salmon with toasted almond & parsley salsa. OCT said it reminded him of Greek food. I didn't chop the parsley fine enough, so the salsa didn't turn up as smooth as it was supposed to be. But I liked the toasted almond. It had a smoky and nutty taste, and added a different texture to the salmon. I used sea salt instead of table salt to season the salmon which the taste really stood out.
For Oven-baked Salmon:
12 ounce salmon fillet, cut into 4 pieces
Freshly ground black pepper
For Toasted Almond & Parsley Salsa:
1 shallot, minced
2 tablespoons red wine vinegar
2 tablespoons capers, rinsed and chopped
1 cup flat-leaf parsley, finely chopped
1/2 cup sliced toasted almonds
1 tablespoon, plus 1 teaspoon extra-virgin olive oil
Preheat the oven to 450 degrees F. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.
To prepare the salsa:
Combine shallots and vinegar in a small bowl. Add a pinch of salt and let stand 30 minutes or as long as time permits. Add the capers, parsley and almonds. Toss until well combined. Add olive oil. Taste and adjust seasonings. Serve with Salmon.