LEMON LOVE

It's hard having my brother and his family live on the other side of the country, until the the middle of winter when it's freezing cold here in Ohio and a package of fresh citrus arrives from his trees. Lemons, grapefruit, oranges, and pomagranate that are fresh, juicy, and so sweet! It would be hard to choose a favorite but the lemons are like nothing we can get in the stores here. They are just delicious! I like using lemons in my cooking and many times we use it as dressing on our salads so we make good use of that box of fruit!

I looked for some new recipes using lemon to make use of the many lemons he sent. Our dinner tonight featured these new recipes. We had almond lemon encrusted salmon, lemon risoto, and lemony kale. It was an amazing dinner! We have salmon usually several times a month and I'm going to be repeating this recipe. The topping was crunchy and lemony, yet the lemon did not overpower the salmon, but left the fish moist inside and crunchy on top, and it was served on a bed of sauteed garlic, lemon kale.  The only other difference in the risotto was that it had the zest of one lemon and the juice of 1 1/2 lemons, with some chopped flat leaf parsley thrown in at the end. There was a lot of lemon flavor, but it wasn't too much and we all agreed that it was a delicous meal.

This recipe for the fish topping would be great on any type of fish and it's very easy to make.

Lemon Almond Encrusted Salmon

zest of 1 lemon (be sure to use organic)
juice of 1 1/2 lemons
1/2 c. slightly chopped sliced almonds
1 Tbs. fresh dill chopped
1 Tbs. extra virgin olive oil
Spread your favorite mustard over the top of the fish filet.
After mixing the topping ingredients together, press into the mustard topping and bake.
Baking times will vary by the size of your fish. I baked it in a 400 degree oven.

For some reason I'm having trouble getting the picture to upload. I'll try again later!