Almond and Spice-crusted Grilled Salmon Recipe

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Almond and Spice-crusted Grilled Salmon
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Ingredients
10
Count
Nutrition
777
Calories
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Ingredients:

Directions:

  1. In a skillet over medium-high heat, toast almonds, stirring constantly, until golden brown, about 3 minutes. Let cool, then chop finely and transfer to a bowl.
  2. In the same skillet, toast coriander and cumin seeds until fragrant, about 2 minutes, stirring once or twice. Let cool, then grind coarsely in a spice grinder. Toast and grind sesame seeds the same way. Add ground spices and sesame seeds to almonds along with thyme, 3/4 tsp. salt, and pepper. Mix to combine.
  3. Season salmon with remaining salt. Brush skinless side of fillets with egg white, then coat with almond-spice mixture, pressing slightly so it adheres to fish.
  4. Prepare a gas or charcoal grill for indirect heat. If using a gas grill, turn all burners to high and close lid. When the temperature inside the grill reaches 400°, lift lid and turn off one of the burners, creating the indirect-heat area. If using a charcoal grill, light 50 to 60 briquets and let burn until just covered with ash, 20 to 30 minutes. Mound them to one side, leaving a cleared area for indirect cooking.
  5. Fold two 12- by 18-in. pieces of heavy-duty aluminum foil in half widthwise to form rectangles. Using the tip of a small knife, make holes in rectangles about 2 in. apart and widen each hole to the size of a dime. Grease foil with olive oil; set over direct heat for 2 minutes.
  6. Brush salmon skins with oil and set 2 fillets, skin side down, on each foil rectangle. Cover grill (if using charcoal, open vents on lid) and cook fish until skin is light brown and really sizzling, 5 to 6 minutes. Using tongs, slide foil to indirect heat, cover, and cook until all but top 1/4 in. is cooked, 3 to 8 minutes. Slide fish back over direct heat, cover, and cook until fish is cooked through (cut to test) and skin is browned and crisp, about 3 minutes.
  7. Transfer foil with salmon to a rimless baking sheet and, sliding an offset cake spatula or other thin spatula between salmon skin and foil, very gently free fish from foil. Serve with a simple herbed couscous, if you like.
  8. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 776.69 Kcal (3252 kJ)
Calories from fat 494.97 Kcal
% Daily Value*
Total Fat 55g 85%
Cholesterol 126.74mg 42%
Sodium 1484.86mg 62%
Potassium 522.75mg 11%
Total Carbs 16.91g 6%
Sugars 2.28g 9%
Dietary Fiber 7.85g 31%
Protein 62.71g 125%
Vitamin C 1.7mg 3%
Iron 9mg 50%
Calcium 276.7mg 28%
Amount Per 100 g
Calories 234.38 Kcal (981 kJ)
Calories from fat 149.37 Kcal
% Daily Value*
Total Fat 16.6g 85%
Cholesterol 38.25mg 42%
Sodium 448.08mg 62%
Potassium 157.75mg 11%
Total Carbs 5.1g 6%
Sugars 0.69g 9%
Dietary Fiber 2.37g 31%
Protein 18.92g 125%
Vitamin C 0.5mg 3%
Iron 2.7mg 50%
Calcium 83.5mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.3
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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