Almond Crusted Salmon With Leek And Lemon Cream Recipes

ALMOND CRUSTED SALMON WITH HONEY GARLIC SAUCE

Steps:

• For the sauce: mix together the honey, soy sauce and garlic. Add salt and pepper to taste. Set aside.
• For the salmon: Mix together the almonds and sesame seeds and pour onto a plate.
• Brush one of the tablespoons of olive oil evenly over the salmon fillets.
• Press the top of each salmon fillet into the almond mixture. Season the top of each fillet with salt and pepper to taste.
• Heat the remaining tablespoon of olive oil in a large pan over medium heat.
• Place each salmon fillet, crust side down, into the pan and cook for 5 minutes, checking occasionally to make sure the crust isn't burning. Flip and cook for another 5-7 minutes or until salmon is at desired level of doneness. The length of time it takes to cook will depend in part on the thickness of the fillet.
• After the salmon is cooked through, transfer it to a serving platter and pour the reserved honey garlic sauce over the top. Garnish with green onions and sesame seeds if desired.

ALMOND-CRUSTED PARMESAN SALMON RECIPE BY TASTY

Steps:

• Mix breading ingredients together in large bowl. Set aside.
• *NOTE: You can crush almonds by pulsing them in a food processor or high-speed blender, or by carefully cutting almonds with a sharp knife.
• Whisk egg in a separate bowl.
• Dredge the salmon in the egg, then the breading mixture.
• Heat olive oil in a skillet on medium heat.
• Once the pan is ready, add the salmon and let cook on one side for 3-4 minutes until golden brown. Flip and cook for an additional 2-3 minutes on the other side.
• Serve salmon with a side of your favorite veggies. We used asparagus.
• Enjoy!

ALMOND-CRUSTED SALMON WITH LEEK AND LEMON CREAM

Steps:

• Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; sauté 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. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly. 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. (Sauce can be made 1 day ahead. Cover and refrigerate.)
• Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. 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. Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.
• Reheat sauce, stirring over medium heat. Spoon around salmon and serve.

ALMOND CRUSTED SALMON WITH LEEK AND LEMON CREAM

Steps:

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

ALMOND-CRUSTED SALMON

Steps:

• In a shallow bowl, beat egg whites, cilantro, lemon juice, ginger and cayenne. Place almonds in another shallow bowl. Dip salmon in egg mixture, then coat with almonds., Place on a greased baking sheet. Bake at 450° for 10-15 minutes or until fish flakes easily with a fork.