Martha Stewart I’m not…. In between being Owen’s mom, Keith’s wife, teaching, writing for CliqueClack and trying to keep house, well, one of those gets sorely neglected. Honestly, I think it’s the right one because I’m pretty sure that I won’t look back on life in 20 years wishing I had cleaned and organized my house more often and I’m definitely sure that on the worst of nights, my family is better-fed than most American families.
Still, whipping up this almond and basil crusted salmon and a layered potato and goat cheese thingy (which I will definitely name better if I decide to post the recipe) with some fresh green beans made me feel better about myself. With five ingredients, you can’t go wrong with this crust.
Almond and Basil Crusted Salmon
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Ingredients:
Pulse the first five ingredients in a mini food processor. If you want it to be more paste-like, you can add some olive oil as well and puree it to a smoother texture.
Spread the mixture on top of the salmon fillets and bake at 400 degrees until done, which is not very long, about 15 minutes give or take, but pull it out and check it at about 10 minutes, just in case. Don’t overcook your salmon; that’s just wrong in every way.
Serve with your choice of a side dish and enjoy the ease of this meal while feeling a little like Martha Stewart for a night.
Clacked by Debbie McDuffee
on Oct 07, 2010 @ 10:00 EST5EDT
Trust me, this crust kicks butt. We made it the other night and the fish came alive! Not literally, of course.