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Servings: 2

INGREDIENTS (2 servings)

12 ounces salmon

1 egg

1-2 tablespoons olive oil

For the breading:

⅓ cup crushed almonds*

⅓ cup grated parmesan cheese

1 tablespoon dried basil

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon pepper

PREPARATION

1. Mix breading ingredients together in large bowl. Set aside.

2. Whisk egg in a separate bowl. Dredge the salmon in the egg, then the breading mixture.

3. Heat olive oil in a skillet on medium heat. Once the pan is ready, add the salmon and let cook on one side for 3-4 minutes until golden brown. Flip and cook for an additional 2-3 minutes on the other side.

4. Serve salmon with a side of your favorite veggies. We used asparagus.

5. Enjoy!

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Yield: 12 to 14 muffins

Muffins
1/4 cup (60 ml) olive oil
1/4 cup (30 grams) well-stirred tahini
1/2 cup (80 grams) firmly packed light brown sugar
2 large eggs
3/4 cup (175 ml) buttermilk, almond milk or (nonalcoholic) apple cider
1 teaspoon (5 ml) vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 cups (260 grams) all-purpose flour (see Note)
2 cup packed coarsely grated carrots (from about 9 ounces or 5 slim carrots)

Glaze (optional)
1/2 cup (60 grams) powdered sugar
3 tablespoons (25 grams) tahini
2 tablespoons (30 ml) water
Toasted sesame seeds for garnish

Heat oven to 425 degrees F. Whisk olive oil, tahini and brown sugar together in the bottom of a large bowl. Whisk in eggs, then buttermilk and vanilla. Whisk in baking powder, baking soda and salt, then switch to a spoon or flexible spatula and stir in flour, then carrots, mixing just until combined.

Either line a 12-cup standard muffin pan with paper liners or coat them with a nonstick spray. Fill each about 3/4 of the way with batter. You’ll probably have enough for 2 more after this, so you can hold some back if needed. Bake muffins for 14 to 16 minutes, or until a tester inserted into the center of each comes out batter-free. Muffins should be domed and lightly golden on top. Let them cool in pan for 5 minutes on a rack before transferring them to the cooling rack to cool completely.

If you’d like to glaze your muffins, whisk powdered sugar, tahini and water together in a medium dish. Either drizzle this over the cooled muffins or dunk them into the puddle. Sprinkle with sesame seeds, if desired.

NOTE… up to a 2/3 (1 1/3 cup) flour swap with whole wheat flour (possibly more, but I only tested them that far).

ALSO, KEEP IN MIND… while the tahini provides a nutty background the muffins, the glaze is only for tahini junkies as the flavor is front and center.