Almond-Encrusted Salmon on Toast Points
Serrano peppers have such a thin skin that you don't need to bother removing it.
INGREDIENTS | SERVES 6
6 flour or corn tortillas
1 serrano pepper
¼ cup almonds
1 teaspoon chili powder
1 pound salmon fillet
¼ cup milk
1 tablespoon olive oil
1 tablespoon extra-virgin olive oil, plus extra for drizzling
Toast the tortillas under the broiler.
Mince the serrano and finely chop the almonds; mix together the serrano, almonds, and chili powder.
Clean the salmon in ice water, cut it into 6 portions, then dip it into the milk. Dredge in the almond mix.
Heat the olive oil to medium temperature and cook the salmon on each side for approximately 5 minutes, until thoroughly cooked.
Serve on tortillas, drizzled with extra-virgin olive oil and honey.
If you enjoy Mediterranean cooking, you may want to consider planting an herb garden. This will allow you to have fresh herbs at your fingertips to use in all your Mediterranean recipes.