recipe courtesy Bastyr University

serves 4 | start to finish: 20 minutes
from Edible Seattle November/December 2011

Marbled salmon is Chinook salmon with mottled red and white flesh. It’s chiefly troll-caught in Washington and British Columbia. Substitute any wild salmon you prefer. Sweet potato flour is a popular gluten-free baking product; it’s available regularly at Williams Sonoma.

1  cup sliced almonds
3 tablespoons each freshly chopped tarragon and Italian parsley
1 tablespoon orange zest
Kosher salt and fresh ground white pepper to taste
2/3 cup sweet potato flour
4-4 ounce pieces of skinless marbled Chinook Salmon
4 egg whites, beaten
4 tablespoons of olive oil
1  cup of orange suprêmes, or peeled and chopped orange segments from 2 large oranges

Pulse the almonds in food processor until they are ground to the consistency of coarse meal. On a plate, combine the pulverized almonds with the tarragon, parsley, orange zest, salt and pepper.

Place the sweet potato flour on a different plate.  Salt and pepper the salmon pieces, then dredge in the sweet potato flour, gently shaking off the excess.

Using a pastry brush, lightly brush one side of the salmon with the beaten egg. Press this side of the salmon into almond mixture, pressing lightly so that the seasonings stick.

Heat the oil in a large skillet over medium heat. Add the salmon, placing the almond-coated side down.  Cook about 5 minutes, or until the crust is brown.  Turn the salmon over, and sauté until it is cooked through and opaque in the center, about another 5 minutes.  Transfer the salmon to plate and serve with orange suprêmes.

gluten-free • dairy-free

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