Recipe by Julesong
We’re blessed with an abundance of fresh salmon, here in the Pacific Northwest. Here’s a favorite way to prepare them! From “Bon Appétit” magazine, this one is absolutely wonderful. LJ entry of Thursday, April 18th, 2002. Although the directions are long, they are detailed and not difficult to follow. Serve with pilaf and salad (Fresh Balsamic Asparagus Salad is especially good with this).
Top Review by sugarpea
Positively addicting combination of colors, textures and flavors. This is going to be my next dinner party entree. You can make the sauce ahead and sauteeing the salmon is very straightforward and practically foolproof as long as you keep the heat down. I served this with asparagus and thought the sauce lent itself to it as well. I subbed half and half for the cream but won't for the dinner party version. I hated throwing away all those luscious leeks and may try saving some of it next time to be reconstituted with a bit of cream and used to dress pasta at another meal. Didn't think of it until the leeks were gone this time. This is a gem, Julesong.
Leek and lemon cream
- 2 tablespoons butter
- 2 medium leeks, halved, thinly sliced (white and pale green parts only)
- 2 teaspoons dry sherry
- 3 tablespoons fresh lemon juice
- 1 cup whipping cream
- salt & freshly ground black pepper or tricolor pepper
Almond crusted salmon
- 1 cup sliced almonds, chopped
- 1⁄4 cup chopped fresh parsley
- 1 tablespoon grated lemon rind
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1⁄2 cup all-purpose flour
- salt & freshly ground black pepper
- 36 ounces skinless salmon fillet, 6 fillets
- 1 large egg, well beaten
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
Directions See How It's Made
- Carefully clean leeks: cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well).
- Cut leeks lengthwise in half, then slice thinly.
- In a large heavy saucepan over medium high temperature, melt 2 tablespoons butter and add prepared leeks and stir; sauté for 2 minutes, then reduce the temperature to low, add sherry, stir well, cover, and cook until the leeks are quite tender, stirring occasionally, for about 20 minutes.
- Increase temperature to medium, add the lemon juice and stir for 1 minute or until the liquid evaporates.
- Stir in the cream and simmer until mixture is slightly reduced, about 2 minutes.
- Let cool slightly, then transfer to a blender or food processor and blend until smooth.
- Pour mixture through a sieve into the same saucepan, pressing on the solids in the sieve; discard solids.
- Season to taste with salt and freshly ground black or tricolor pepper – at this point the sauce can be covered and refrigerated for one day previous to making the remainder of the recipe.
- On one plate combine the almonds, parsley, lemon peel, 1/2 tsp salt, and 1/8 tsp pepper; on a second place, place the flour.
- Season the salmon lightly with salt and freshly ground pepper.
- Dredge the salmon in the flour, shaking off the excess.
- With a brush, lightly coat 1 side of the fillet with beaten egg, then press the coated side into the almond mixture on the plate; press lightly so that the mixture adheres to the fillet.
- Repeat crusting step with all fillets.
- Ready 2 heavy skillets on the stovetop over medium temperature; in each melt 1 Tbsp butter and 1 Tbsp olive oil.
- Place 3 crusted salmon fillets in each skillet, almond mixture side down, and sauté for about 5 minutes and the crust is brown.
- Turn fillets over and sauté until fish is cooked through and fillets are opaque in the centers, about 5 minutes.
- Transfer fillets to serving platter or plates.
- Over medium temperature, reheat the lemon cream sauce, then spoon sauce around the salmon and serve.