Wednesday, 14 November 2012

Almond Crusted Salmon Filets with Lemon Leek Sauce

2 large boneless salmon filets
1 c. slivered almonds
1/8 c. Italian bread crumbs
2 garlic cloves
1/2 tsp ground black pepper
2 Tbsp butter
1/2 lemon
salt and pepper to taste

2 Tbsp butter
1 large leek, root removed, green top removed and remaining sliced thinly
Juice of 1 large lemon
1 c. cream
salt and pepper to taste

In medium pan over medium low heat, melt butter and then add leeks. Cook leeks, stirring occasionally, until softened and beginning to brown, about 15 minutes.
Meanwhile, turn broiler on low and place baking rack in bottom 3/4 of oven. Line heavy baking sheet with tinfoil.
Place both fresh salmon filets on baking sheet skin side down. Season well with salt and pepper.
Squeeze juice of 1/2 lemon evenly over filets. In bowl of blender or mini food processor, add almonds, bread crumbs, garlic cloves and butter.
Pulse to break up and combine wel. Spread almond mixture evenly over salmon filets, pressing firmly to adhere.
Place baking sheet into oven and broil until just barely cooked through, about 12-15 minutes depending on thickness.
While salmon cooks, finish sauce. Once leeks are cooked through, add juice of 1 lemon, then cream.
Stir, scraping bottom of pan to remove browned bits and keep over low heat to stay warm.
When salmon is cooked through, pull out of oven, carefully lift whole filet and plate.
Slice into individual portions. Top with lemon cream sauce and serve immediately.

Recipe found here. 

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