Almond-crusted Salmon With Leek And Lemon Cream

Name: Almond-crusted Salmon With Leek And Lemon Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters all purpose flour; 237 milliliters sliced almonds, chopped; 4 Tbsps (1/2 stick) butter; 1 large egg, beaten to blend; 59 milliliters chopped fresh parsley; 0 teaspoons ground black pepper; 2 mediums leeks, halved, thinly sliced (white and pale green parts only); 3 Tbsps fresh lemon juice; 1 Tbsp grated lemon peel; 2 Tbsps olive oil; 1 kilograms skinless salmon fillets; 1 teaspoons salt; 237 milliliters whipping cream

Almond-crusted Salmon With Leek And Lemon Cream is a pescatarian recipe with 6 servings. One portion of this dish contains around 42g of protein, 50g of fat, and a total of 693 calories. This recipe covers 40% of your daily requirements of vitamins and minerals. Head to the store and pick up salmon fillets, salt, leeks, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It works best as a main course, and is done in approximately 45 minutes.

Instructions

Melt 2 tablespoons butter in heavy large saucepan over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add leeks; saut 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute.

Ingredients you will need

Lemon Juice

Leek

Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly.

Ingredients you will need

Cream

Transfer mixture to blender. Blend until smooth. Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible. Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 1 day ahead. Cover and refrigerate.

Ingredients you will need

Salt And Pepper

Sauce

Equipment you will use

Sauce Pan

Blender

Mix almonds, parsley, lemon peel, 1/2 teaspoon salt and 1/8 teaspoon pepper on plate.

Ingredients you will need

Lemon Peel

Almonds

Parsley

Pepper

Salt

Place flour on another plate.

Ingredients you will need

All Purpose Flour

Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, nut side up, on baking sheet.Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat.

Ingredients you will need

Salt And Pepper

Almonds

Butter

Salmon

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Baking Sheet

Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Saut until salmon is cooked through and opaque in center, about 5 minutes.

Ingredients you will need

Almonds

Salmon

Crust

Equipment you will use

Frying Pan

Transfer salmon to plates.Reheat sauce, stirring over medium heat. Spoon around salmon and serve.

Ingredients you will need

Salmon

Sauce

Equipment

Ingredients

Servings:

118milliliters

all purpose flour 237milliliters

sliced almonds, chopped 4Tbsps

(1/2 stick) butter 1large

egg, beaten to blend 59milliliters

chopped fresh parsley 0teaspoons

ground black pepper 2mediums

leeks, halved, thinly sliced (white and pale green parts only)3Tbsps

fresh lemon juice 1Tbsp

grated lemon peel 2Tbsps

olive oil 1kilograms

skinless salmon fillets 1teaspoons

salt 237milliliters

whipping cream

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.