My daughter took me to lunch last Saturday. I had an almond crusted salmon salad paired with a cucumber mojito.  I must say, this was the best lunch I have had in a long time.  I was also inspired to create my version of this delicious dish.  I’ve added soft boiled eggs, butter lettuce,  crispy bacon,  broccoli slaw, and avocado vinaigrette.

ALMOND CRUSTED SALMON SALAD

1 cup sliced hickory smoked almonds, chopped, 1/4 cup fresh parsley, chopped, 2 tablespoons fresh dill, 5 tablespoons fresh grapefruit, 2 tablespoons grapefruit zest, 2 tablespoons unsalted butter, 1 tablespoon extra virgin olive oil, chopped, 8 slices bacon, fried crispy and chopped, 2 avocados, diced, 6 soft boiled eggs, chopped, 2 pounds salmon, 1/2 cup flour, 2 egg, beaten, arugula, dried cranberries, quinoa, shaved brussels sprouts, broccoli slaw, kale, and butter lettuce.

In a bowl add the almonds, parsley and grapefruit juice mix well.  Put seasoned flour on a plate.  Liberally season the salmon with salt, and pepper on both sides.  Dredge the salmon in the flour, shake off the excess.  Run the salmon through the egg wash.  Pat the almond mixture on one side of the salmon then firmly press the almond mixture onto the fish to ensure the nuts stick.

Melt 2 tablespoons of butter along with 1 tablespoon of vegetable oil to a heavy skillet. Add salmon to skillet, almond-coated side down. Cook until crust is brown, this takes about 5-minutes, turn over and brown on the other side. Remove from the skillet and rest on a wire rack.