Almond-crusted Salmon with Leek and Lemon Cream

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Almond-crusted Salmon with Leek and Lemon Cream Ingredients

4 tablespoons butter	1/2 teaspoon salt
2 medium leeks haved, thinly sliced	1/8 teaspoon black pepper grated
3 tablespoons lemon juice fresh	1/2 cup all-purpose flour
1 cup whipping cream	6 6 ounce salmon fillets skinned
1 cup almonds sliced and chopped	1 large egg beaten
1/4 cup parsley fresh	2 tablespoons olive oil
1 tablespoon lemon peel grated

Instructions for Almond-crusted Salmon with Leek and Lemon Cream

Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; saute 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 the beaten egg. Press brushed side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, brush 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, Saute 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



Main Ingredient: SalmonCuisine: American

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