Macadamia Crusted Salmon With Kahlua Butter Sauce

Found this recipe in our local Tucson newspaper and couldn't resist. It is one of Steve Fallwell's favorites and a frequently requested items. Try it and you'll know why.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2  cups panko breadcrumbs (japanese bread crumbs)
• 1  cup  macadamia nuts or 1  cup pistachios or 1  cup pecans
• 3  whole eggs
• 1  cup milk
• 6 (7 ounce)  salmon fillets
• 1  cup all-purpose flour
• 2  tablespoons olive oil

• sauce

• 1  cup Kahlua
• 1  cup heavy cream
• 1⁄3 cup unsalted butter

Directions

1. Using a food processor, blend bread crumbs and macadamia nuts.
2. In separate bowl, crack eggs and beat.
3. Blend milk into eggs.
4. Dip each salmon into the flour, coating outside.
5. Dip coated salmon filet in the egg-wash mixture, and follow by coating the fillet in the bread-crumb/nut mix.
6. Heat olive oil in saute pan and place fillets in pan.
7. Saute both sides of fillets, until brown.
8. Remove fish from pan.
9. Heat oven to 350 degrees F and place fillets on an oven-proof pan or sheet tray.
10. Finish cooking salmon in the oven for 2-6 minutes, depending on the thickness of the fillet.
11. To make the sauce: Slowly bring Kahlua to a boil in a pot, being careful not to burn.
12. Slowly boil and reduce the liquor by about half.
13. Add the heavy cream, bring to a low rolling boil again and reduce about half.
14. Remove pot from heat.
15. Whisk butter into sauce, until melted and thoroughly blended.
16. Drizzle sauce over the fish fillets.