Almond Crusted Salmon with Fruit Salsa and Black Rice #NowinSeason

Almond Crusted Salmon with Fruit Salsa and Black Rice

Salmon is one of my comfort foods.  I love a grilled or baked salmon resting on a bed of rice or quinoa!  For the Foods from Chile launch, we had an opportunity to experience salmon straight from Chile … and I mean delivered to the door FROM CHILE!  Fresh!

I also had the opportunity along with The Hungry Goddess team to learn a lot more about Chile and their fish exports.  Did you know that Chile is the second largest world producer and exporter of salmon?  Norway is currently #1. Chile’s salmon industry is widely recognized for its advanced techniques and high-quality products.

The quality of the salmon that we received was SUPERB.

The flavor was everything that you want in a bite of fresh salmon.  The fruit salsa which is a Chilean combination highlights fresh fruits and veggies from Chile and perfectly complemented the salmon.  We added the black rice for some texture and because I love black rice :).

This is an easy dish to prepare – add extra parsley to your almond crust for a gorgeous green color as well!

Check out Foods from Chile for more recipes and a #NowinSeason food calendar for Chilean imports to the USA.

Almond Crusted Salmon with Fruit Salsa and Wild Rice
Serves: 4
  • Nut Topping: 1 cup Almonds
  • ½ cup bread crumbs
  • ¼ cup parsley
  • ⅛ cup softened butter
  • Salt & Pepper and dash of Merken (1/2 tsp).
  • Salmon: 2 lbs. Skinless Salmon fillet
  • Approx 1 TB Merken - Chilean Spice (Merken is spicy check first for heat levels)
  • Chile Olive Oil
  • Salsa: 6 plum tomatoes
  • 1 large green pepper
  • ½ cup Raspberries
  • 2 TB chopped cilantro
  • 1 orange or 2 clementines
  • 1 cup seedless grapes cut in half
  • 1 red onion
  • ¼ cup of Chile Extra Virgin Olive Oil
  • Rice: 1 bag wild black rice
  • ½ Clementine
  • dash of salt
  1. Nut Topping: Chop in food processor. Set aside.
  2. Salmon: Lightly coat baking pan with Chile Extra Virgin Olive Oil. Season salmon with salt, pepper and Merken to taste. (Merken is spicy). Cover the salmon with a light layer of the nut topping. Cover and bake at 350F for 40 minutes or until cooked. Remove cover at 20 minutes to allow the topping to brown.
  3. Salsa: Add all ingredients to a bowl and toss with Olive Oil.
  4. Rice: Prepare black rice as directed on package.
  5. TO SERVE: Scoop rice onto plate and give a quick squeeze of the Clementine onto the rice and a dash of salt. Serve salmon on bed of black rice with generous amounts of salsa around the plate.
Chilean Salmon with Almond and Parsley Crust

This salmon is the time we used more parsley for a delightful green crust!

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