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Archive for the ‘Almond Flour’ Category

If you are making white fish, follow the recipe below. If you are making salmon, as I am, skip the lemon and the garlic powder: salmon has a strong flavor and we don’t want to overpower the dish by mixing too many strong flavors. The crust was very crumbly and it was kind of falling apart and the taste of almonds was not so evident. I think the results of breading the fish with garbanzo flour like in the Garbanzo Flour Crusted Cod, Yucca Root Puree, Collard Greens recipe were much better. However, the taste of the almond crust is really delicious the next day…

I served it with garlic broccoli rabe (rapini) and some left over Hoppin’ John.

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