Almond Crusted Salmon With Leek and Lemon Cream

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).

• Ready In: 45 mins
• Serves: 6

Ingredients

• 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

1. 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).
2. Cut leeks lengthwise in half, then slice thinly.
3. 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.
4. Increase temperature to medium, add the lemon juice and stir for 1 minute or until the liquid evaporates.
5. Stir in the cream and simmer until mixture is slightly reduced, about 2 minutes.
6. Let cool slightly, then transfer to a blender or food processor and blend until smooth.
7. Pour mixture through a sieve into the same saucepan, pressing on the solids in the sieve; discard solids.
8. 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.
9. 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.
10. Season the salmon lightly with salt and freshly ground pepper.
11. Dredge the salmon in the flour, shaking off the excess.
12. 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.
13. Repeat crusting step with all fillets.
14. Ready 2 heavy skillets on the stovetop over medium temperature; in each melt 1 Tbsp butter and 1 Tbsp olive oil.
15. Place 3 crusted salmon fillets in each skillet, almond mixture side down, and sauté for about 5 minutes and the crust is brown.
16. Turn fillets over and sauté until fish is cooked through and fillets are opaque in the centers, about 5 minutes.
17. Transfer fillets to serving platter or plates.
18. Over medium temperature, reheat the lemon cream sauce, then spoon sauce around the salmon and serve.