Following the popularity of this cucumber salad, I knew I wanted to incorporate the dressing into other dishes, you just want to eat it with a spoon. I added it to broccoli salad, pasta salad, and this salmon – which I topped with nori panko crumbs that really takes it over the top! Perfect for the upcoming holidays, and even better with a side of fresh cucumber salad!
Panko Crusted Salmon with Almond Butter Sauce
1 side of salmon fillet
1/4 cup Liebers creamy almond butter
1 large clove garlic
1” piece of fresh ginger
2 tsp Goldbaum’s coconut aminos (may sub soy sauce)
Juice of 1 lime
1 tsp Liebers honey
kosher salt to taste
2 scallions, chopped
Panko:
1/2 cup Liebers plain panko crumbs
2 tbsp toasted black and white sesame seeds
4 sheets toasted salted nori snacks (or 1 sheet regular nori, toasted)
1/8 tsp Liebers red pepper flakes
Kosher salt, to taste
Method:
Preheat oven to 425 degrees. Place the side of salmon on a parchment lined baking sheet.
In a small bowl, add the almond butter. Using a microplane, grate the garlic and ginger into the bowl. Add the coconut aminos, lime juice, honey and salt and whisk to combine. Brush the mixture onto the salmon.
In a medium bowl, combine the panko ingredients. Crush with your hands until the nori is incorporated well into the panko crumbs. Sprinkle the mixture generously over the salmon.
Bake for 18-20 minutes, or until the fish is opaque and flakes easy with a fork.
VARIATION: you may replace the almond butter with peanut butter, miso paste or tahini paste. You may need to add a bit of water if the consistency is too thick.
Related Recipes:
chili lime crispy salmon
sweet chili broccoli salmon
honey sriracha salmon