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Salmon Amandine

Salmon Amandine created by Sageca

A lovely way to enjoy your salmon. I used non-fat canned milk to replace the cream. Good and good for you.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Combine flour, salt and pepper.
  • Sprinkle salmon filet on each side with seasonned flour.
  • In skillet combine oil and butter; heat until hot and bubbly.
  • Add salmon and cook until golden on both side.
  • Carefully remove filets and place in a ovenproof pan.
  • Cook in a 350* oven for 10-15 minutes until fish flakes easily with a fork.
  • Place on serving plates.
  • While fish is finishing in the oven make sauce.
  • Deglaze pan by slowly stirring in lemon juice and vinegar.
  • Add parsley, green onions and chicken broth; bring to a boil;
  • Let sit and whisk in cream just before serving.
  • Spoon sauce on salmon filets.
  • Sprinkle with toasted almonds.
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RECIPE MADE WITH LOVE BY

@Sageca
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@Sageca
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"A lovely way to enjoy your salmon. I used non-fat canned milk to replace the cream. Good and good for you."
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  1. realbirdlady
    A classic, with slightly tart sauce and cruncy almonds. I used small 4-oz fillets, which were a little small for the amount of sauce. I only needed about half the quantity of almonds called for here. Instead of breading the fish, I pan seared them, then added 2 tbl of flour after the deglacing, to make the sauce. This probably lost a little flavor from not browning the flour, but made a nice visual with the pink meat, white sauce, and green herbs.
    Reply
  2. Sageca
    Salmon Amandine Created by Sageca
    Reply
  3. Sageca
    A lovely way to enjoy your salmon. I used non-fat canned milk to replace the cream. Good and good for you.
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