Salmon with Peanut Crust on Spinach with Satsumas
Spinach and satsumas add a refreshing, citrus twist to this easy baked salmon with a peanut crust.
Nathan Lambrecht
Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 hours
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 hours
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Ingredients
Spinach with Satsumas
- 3-4 satsumas or tangerines, very thinly sliced
- 1/3 cup olive oil
- 3 tablespoons honey
- 1⁄2 teaspoon salt
- 1/8 teaspoon freshly grated black pepper
- 8 ounces fresh spinach
Salmon with Peanut Crust
- 1/4 cup peanut butter
- 2 tablespoons olive oil
- 1 cup lightly salted peanuts, chopped
- 1/4 cup parsley, finely chopped
- 1 tablespoon honey
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly grated
- 4 (4-6-ounce) salmon filets
Instructions
- To prepare spinach, combine satsumas, olive oil, honey, salt and pepper and allow to marinate for about 10 minutes. Toss well into spinach and serve under salmon.
- Heat oven to 425 degrees. To create the crust, combine all ingredients but salmon filets in a bowl and mix well.
- Place filets on a lightly oiled baking sheet. Spoon crust over top, covering each salmon filet evenly. Bake 10 to 12 minutes, until fish is flaky. Serve immediately over the dressed spinach.
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