Since moving to Seattle, I have encountered a lot more people with various food preferences. Whether for religious or personal reasons, there are many vegetarians, or people who do not eat meat or poultry. It definitely helps to have so much locally grown produce and fresh seafood readily available. But I began to think about the various people who are trying to honor these food preferences as we enter the holidays. My family traditionally eats turkey or ham at our gatherings. There are many types of “vegetarians”, but in case you have any pescatarians (vegetarians who eat fish) attending your events, here is a delicious salmon recipe that they might appreciate. I have already cooked this recipe twice for myself and have thoroughly enjoyed it each time. I initially discovered the Divine Salmon recipe thanks to GatheredTable, a new site I have found through connecting with an online nutrition counseling application. After adding sliced almonds, this new recipe was born!
The Pacific Northwest has access to very fresh seafood, but I have been dissatisfied with what I have seen in chain grocery stores. After researching several local vendors, I dragged my boyfriend to Seattle’s famous Pike’s Place Market on a Saturday in search of better quality fish. Pushing our way through the tourists (since I’ve been a local for 2 months now), we arrived to Pure Food Fish Market. They have been in Seattle since 1911. We sampled some smoked salmon and purchased a pound and a half of raw locally caught salmon to take home.
Below I have outlined the salmon recipe that I used. You can scroll all the way to the bottom for the summarized version!
Begin by gathering all the ingredients. Go ahead and preheat the oven to 350°F.
Combine the 1/4 teaspoon each of the following spices in a bowl:
salt, black pepper, dried rosemary, dried sage, and garlic powder.
You will also need 1 tablespoon each of paprika and brown sugar.
Add 1/4 cup olive oil and mix everything together.
Prepare to season the fish!
Line a baking sheet with aluminum foil and place the salmon on it.
Pour your spice mixture on top. You can use a spoon for this step or use your hands to add a little love. Be sure to wash your hands after!
Top with a sprinkling of sliced almonds.
Put the fish into the oven for 10-13 minutes,
or until the salmon has reached an internal temperature of 135°F.
Plate and serve! (This dish goes excellent with Wild Rice & Quinoa Stuffing recipe!)
Special thanks to Artur Renault for most of these pictures!
Divine Almond Salmon
- 1.5 pounds wild caught salmon fillet
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1 tablespoon paprika
- 1 tablespoons firmly packed brown sugar
- 1/4 cup olive oil
- 2 tbsp almonds, sliced
- Preheat oven to 350°F.
- Mix together all the spices and olive oil.
- Rub the fish with the mixture.
- Top by sprinkling crushed nuts on top (optional, I have used 2 tbsp sliced almonds).
- Bake for 10-13 minutes or until salmon reaches internal temperature of 135°F.
Serves 6 people.