A great recipe to enjoy salmon with many other flavors. Although there are a few steps to coordinate, the effort is well worth the enjoyment of these harmonized flavors.
Since the sauce can be made ahead, it is possible to simplify the dinner time prep.
Enjoy! Makes 2 Servings.
- 2 tablespoons butter
- 1 medium leek, halved, thinly sliced (white and pale green parts only)
- 1 ½ tablespoon fresh lemon juice
- ½ cup whipping cream
- ½ cup sliced almonds, chopped
- 2 tablespoons chopped fresh parsley
- ½ tablespoon grated lemon peel
- Salt to taste
- Ground black pepper to taste
- ¼ cup all-purpose flour
- 2-6 ounce skinless salmon fillets
- 1 large egg, beaten to blend
- 1 tablespoon olive oil
- Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add leaks; sauté 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly. Transfer mixture to blender. Blend until smooth. Season sauce to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate.)
- Mix almonds, parsley, lemon peel, salt and pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, nut side up, on plate.
- Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium heat. Add salmon to skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.
- Reheat sauce, stirring over medium heat. Spoon around salmon and serve.