Four 3 oz salmon steaks or 1 12 oz salmon filet
1 Tbs. red wine vinegar
2 Tbs capers
1 cup flat-leaf parsley, fresh
1/2 cup almonds, toasted
salt and pepper
Season the salmon with salt and pepper then place on a non-stick pan or baking sheet. Bake until cooked through; approximately 12-15 minutes.
In the meantime, prepare Toasted Almond Parsley Salsa by mincing the shallot, then pouring the vinegar over it along with a dash of salt. Allow this mixture to sit for half an hour.
Chop capers, almonds, and parsley then add to the shallot mixture. Add olive oil as desired, ensuring to taste as you go.
Serve with oven-baked squash for a fully rounded meal that’s both delicious and nutritious. Enjoy!
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