4 salmon fillets (with skin removed)
1/4 c. whole smoked almonds
large Ziploc bag
2 tsp. chili powder
2 tsp. paprika
1 tsp. garlic pepper seasoning
1/4 c. maple syrup
1 Tbsp. light soy sauce
Place almonds in the Ziploc bag and crush using a rolling pin. (I
like it really fine so I use a food processor.) Add chili powder,
paprika and garlic pepper; shake to mix.
Preheat a sauté pan for 2 to 3 minutes. Coat salmon with cooking
spray. Place in Ziploc bag. Seal bag and shake to coat salmon
evenly. Remove pan from heat and coat with cooking spray. Add
salmon. Cook 3 to 4 minutes on each side until 145 degrees, or until fish
flakes easily. Remove salmon from pan. Add syrup and soy sauce to
pan. Cook 2 minutes, or until sauce begins to thicken. Serve sauce
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