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 butter, 1 tablespoon extra virgin olive oil, 8 slices bacon, fried crispy and chopped, 2 avocados, diced, 6 soft boiled eggs, chopped, 1 1/2 pounds salmon, 1/2 cup flour, 2 egg, beaten, 2 tablespoons water, arugula, dried cranberries, quinoa, cooked, shaved brussels sprouts, broccoli slaw, kale, and butter lettuce.

Make up the egg wash. In a bowl add the beaten eggs and water.  Mix well, set aside.  Get out a plate liberally add salt, pepper, and garlic to the flour mix well. Run the salmon through the egg wash.  Dredge the salmon in the seasoned flour, shake off the excess.  Pat the almond mixture on one side of the salmon then firmly press the almond mixture onto the fish to ensure the nuts stick.

In a bowl add the almonds, parsley and grapefruit juice mix well, set aside.  Melt 2 tablespoons of butter along with the oil in a heavy skillet. Add the salmon to the skillet, almond-coated side down. Cook until the nuts are browned, this takes about 5-minutes, turn over and brown on the other side. Remove from the skillet and rest on a wire rack.

On a platter make up the salad, arugula, cranberries, broccoli slaw, butter lettuce, boiled quinoa, and Brussel sprouts, toss.  Add the avocados, eggs, and bacon.  Artistically add the salmon on top and serve.