Almond Encrusted Salmon
photo by Sweetiebarbara
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
2 Salmon Fillets
- Serves:
- 2
ingredients
- 29.58 ml flour
- 2.46 ml salt
- 4.92 ml pepper (freshly, and coarsely ground)
- 56.69-170.09 g salmon fillets
- 1 egg white (beaten, placed in shallow bowl)
- 118.29 ml almonds (slivered, placed on small plate)
- 14.79 ml olive oil
- 4.92 ml butter (clarified is best, as it will not burn)
- 85.04 g lemon juice (juice of one lemon, reserving 2 very thin slices)
directions
- Turn oven to 250ºF or lower, for keeping salmon warm while making sauce.
- Put flour on small plate and season with salt and pepper.
- Dredge fillets in flour and shake off all excess.
- Dip fillets in egg and then press into plate with almonds, turn over and coat other side, pressing any loose almonds onto fish.
- Pour olive oil and 1/2 teaspoon butter in a heavy pan over medium heat.
- When butter starts to bubble, gently place fish in pan.
- Sauté 3 minutes per side, then put on a plate and put in oven.
- Deglaze pan with lemon juice.
- Add remaining butter and capers, whisking gently until melted.
- Plate salmon, drizzle with sauce, garnish with sliver of lemon, and serve.
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RECIPE SUBMITTED BY
Sweetiebarbara
Staunton, Virginia
I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.