Lemon Thyme Almonds Recipes

ALMOND THYME AND ORANGE CAKE

Steps:

• Preheat the oven to 180 C. Clean the lemons under warm running water and grate the zest. Add all ingredients except the almond shavings and the icing sugar in a bowl and whisk until a smooth thick batter.
• Pour the batter into the caketin (it will be half full) and smooth with a wet spatula and sprinkle the almonds on top. Bake the cake in the oven for about 45-50 minutes until golden and done.
• Strinkle with a thin layer of icing sugar.

LEMON THYME TOASTED ALMONDS

Steps:

• Preheat oven to 300F.
• Place almonds on a baking sheet in a single layer.
• Toast for 30 minutes, stirring every 10 minutes. Watch carefully! If you smell the almonds, they are ready.
• When toasted, place in a mixing bowl.
• Combine olive oil, lemon juice, and lemon zest in a small bowl.
• Pour over the toasted almonds and stir to combine.
• I pour the almonds onto a paper towel after a few minutes to soak up the excess olive oil.
• Store in an air-tight container until you eat them all or for a week, whichever comes first.

LEMON-THYME ALMONDS

Steps:

• Melt butter in a large skillet over medium heat. Add garlic, thyme, and lemon peel. Cook, stirring, 15 seconds. Add almonds and salt. Cook, stirring, until glossy and fragrant, about 4 minutes; let them cool to room temperature.

SALMON WITH THYME, LEMON BUTTER AND ALMONDS

Steps:

• Heat oven to 400 degrees. Lay out a double layer of foil big enough to wrap fish in, and drizzle with oil. Place fish on foil. Put scallions and half the thyme in cavity of fish. Drizzle 2 tablespoons butter over fish, and sprinkle with salt to taste. Wrap fish loosely, place on a baking sheet and bake 35 minutes.
• Place a small skillet over medium heat. When pan is hot, add almonds, and stir until golden brown. Remove from pan, and set aside. In a small bowl, combine remaining melted butter and lemon juice; set aside.
• When fish is cooked, carefully peel skin from side facing you. With a knife, divide fish in three portions by making two long cuts parallel to each other and perpendicular to the backbone. Cut down to the rib bones, but do not cut through them. Remove a portion of meat by sliding a spatula over rib bones and pulling meat away; repeat with 2 remaining portions, and place on three warmed plates. Remove backbone and attached rib bones. Cut three more fillets from remaining fish, placing them on plates.
• Drizzle lemon butter over each fillet, and sprinkle with toasted almonds. Pull leaves from remaining sprigs of thyme, and scatter over fillets. Serve immediately.