Grilled Salmon

GRILLED SALMON WITH ALMOND CRUST

Try this gourmet dish with a side of steamed brown rice and a full-bodied red wine.

Ingredients:

4 6-8 oz. salmon steaks, bones removed.

1 tbsp. olive oil

1 tsp. kosher salt

1 tsp. fresh ground pepper

For sauce:

1 slice of stale bread, crust removed and broken into small pieces

1 tbsp. Red wine vinegar

1 tsp. minced garlic

1 tbsp. olive oil

¼ tsp. kosher salt

¼ tsp. fresh ground pepper

For topping:

½ cup sliced almonds

1 tbsp. ground cumin

Method:

Pour the oil over the salmon steaks and liberally add salt and pepper to coat. Set aside and turn on the grill.

Toast the almonds for 4-5 minutes, either in a skillet or in an over at 400* F till slightly browned. Let cool and chop in a grinder into smaller pieces. Toast the ground cumin in a skillet and add to the almonds, mix and set aside.

To make the sauce, blend the bread cubes, vinegar, garlic and olive oil in a blender till smooth and add the salt and pepper and mix. Set aside in a bowl.

Heat the grill to medium high (350* F). Oil the grate with a little olive oil or non-stick spray. Grill the fish, skin side down for 5-6 minutes, then turn over carefully and grill the other side for 5-6 minutes more till done. (You can place a knife in the thickest part to check).

Place the grilled fish, skin side down on a plate, top with a tablespoon of sauce and sprinkle the toasted almond and cumin on top.