ALMOND-CRUSTED SALMON WITH LEEK AND LEMON CREAM

ALMOND-CRUSTED SALMON WITH LEEK AND LEMON CREAM
ALMOND-CRUSTED SALMON WITH LEEK AND LEMON CREAM
Save a few whole leek rings for garnish. I did not seive leeks, the sauce was still smooth. Pour a pool of sauce on plate overlap with salmon sprinkle with 2-3 leek rings - impressive! I baked the fish at 400° for 12mins, so much easier, brown slightly under broiler if necessary.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 6
main dish main fish summer salmon dinner fresh white meat free contains gluten red meat free contains fish shellfish free contains dairy contains eggs pescatarian
  • 1/2 teaspoon salt
  • 2 tablespoon olive oil
  • 1/2 cup all purpose flour
  • 1 cup whipping cream
  • 1/4 cup chopped fresh parsley
  • 4 tablespoon butter (1/2 stick)
  • 2 medium leeks halved, thinly sliced (white and pale green parts only)
  • 3 tablespoon fresh lemon juice
  • 1 cup almonds chopped, sliced
  • 1 tablespoon lemon peel grated
  • 1/8 teaspoon black pepper ground
  • 6 6-oz salmon fillets skinless
  • 1 large egg beaten to blend
  • Carbohydrate 17.5393858409795 g
  • Cholesterol 156.645416666667 mg
  • Fat 27.1770382143995 g
  • Fiber 3.12469206817814 g
  • Protein 39.9006644521227 g
  • Saturated Fat 9.1405078098455 g
  • Serving Size 1 1 Serving (268g)
  • Sodium 190.660222546394 mg
  • Sugar 14.4146937728014 g
  • Trans Fat 2.41465510128896 g
  • Calories 472 calories

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. Makes 6 servings. Bon Appétit April 2002

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