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Almond Honey Baked Salmon Recipe

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This recipe for Almond Honey Baked Salmon, by , is from Mary and John's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Hare
Added: Friday, February 2, 2007


1/2 c olive oil, divided
1/4 c chopped fresh rosemary, divided
1/4 c chopped fresh thyme, divided
2 2/3 pounds salmon fillets, skinless
1 pk 3.2 oz enoki mushrooms
1 red bell pepper
1 yellow bell pepper
12 garlic cloves
1 c alomond slivers
1 pk 3 oz sun dried tomatoes
3 tsp honey, divided
Fresh parsley and cherry tomatoes as garnish

In a small bowl, combine 2 T oil and 1 T each rosemary and thyme. Rub well onto salmon. Seal in plastic bag and set aside for 1 hour.
Meanwhile, cut mushrooms from base, cut peppers into thin slices and peel garlic cloves. Place into med bowl with remaining rosemary and thyme. Pour in 2 T oil and coat well. Set aside.
Preheat oven to 375. Line a 13 by 9 by 2 inch baking dish with foil, with enough overhang to seal in salmon. Place marinated fish into prepared baking dish. Cover with pepper mixture. Seal foil. Bake 20 minutes.
When fish is almost ready, in a med skillet combine all but 2 T remaining oil, almonds, sun dried tomatoes and 2 tsp honey. Stir wel to coat. Saute ove med heat about 2 minutes, being careful not to scorch tomatoes or oil.
Remove fish from oven and set aside. Place almond mixture under broiler briefly to lightly roast. Remove from oven and se aside.
Uncover fish and remove pepper mixture. In a small bowl, combine the remaining 2 T oil and 1 tsp honey and mix well. Pour over fish and broil lightly to brown top.
Return the pepper mixture to fish. Cover with tomato almond mixture.
Serve on a bed of mashed potatoes. Garnish with parsley springs and cherry tomatoes if desired.




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