Almond-Sesame Seared Salmon

This fish is all about the sauce. Our gluten-free almond sesame sauce recipe is wonderful served over just about anything, but we like it best over salmon filets. It’s easy to make and adds a delightful Asian flair to any dish.

Ingredients

Center-cut Salmon Filet or steaks available; 4 to 6 ounces for each person. Rinse and pat dry. Prepare the whole filet or cut into individual portions.

¼ cup almond butter

1 small jalapeno ribs and seeds removed

½ small shallot

1 small garlic clove

Juice of 1 lime

¼ cup water

1 tablespoon gluten-free tamari I like this brand

1 teaspoon raw honey

1 teaspoon sesame oil

½ teaspoon salt

Instructions

In a food processor, combine ingredients and puree until smooth. Add more water as necessary so the sauce is thinner than ranch dressing.

Instructions

Preheat the oven to 400 degrees. Place a heavy, oven-safe skillet on medium-high heat for a minute, add sesame oil to just cover the bottom of the pan. After another minute, when the oil is very hot, place salmon, skin-side up in the pan, jiggle it a little so it doesn’t stick. When the salmon in contact with the pan has turned whitish about a quarter inch in and the edge begins to brown (about three minutes), carefully turn it over to sear the skin side. When the color begins to change on the skin side the same quarter inch in, and you see a little browning, remove the pan from the heat and drizzle your Almond-Sesame Sauce, over the top to cover, allowing some to flow onto the pan.

Then slip the pan into the oven. After about 4 or 5 minutes, check the salmon to see if it’s cooked to your preference. Serve directly from the hot pan or gently transfer to a heated serving platter or individual plates, scrape the pan, and drizzle the sauce over the top. Sprinkle with a few toasted sliced almonds, and prepare yourself for an amazing dinner.