December 13, 2015 | Posted by Christine Sanchez
Holiday season is well underway, and you know what that means: people are BUSY! With that in mind, I developed a festive recipe that's quick enough to serve on a weeknight (with some make-aheads), and beautiful and impressive enough to serve as the centerpiece for a holiday meal.
We love to serve a whole side of fish -- it makes for a gorgeous presentation and it feeds a crowd. This one has a spice rub that does double duty, as seasoning for the salmon and as a coating for spiced nuts that get stirred into fluffy jasmine rice.
And while we're on the subject of maximizing, why not serve your salad on your main dish? This salmon with shaved beet, fennel and herb salad is a colorful, delicious dinnertime stunner that won't leave you sweating in the kitchen. (If you make the spice rub and spiced almonds ahead of time, the day-of cook time is especially short.)
Watch the video to see how it's done. And here's a final pro tip: make an extra batch of spiced almonds to have on hand to serve with cocktails and wine, stir into yogurt, or sprinkle over salads. They're that good!