|4 tbunseasoned dry bread crumbs|
|4 tbblanched almonds|
|2 tbolive oil|
|8 salmon fillets; about 3 lb|
|1 1/2 cChicken Broth; regular (or Certified Organic)|
|2 tbFresh Lemon Juice|
|1 tsfresh thyme leaves; chopped|
|1/4 tsOR dried thyme leaves; crushed|
|3 tbButter or margarine|
|4 tbshallots; OR onion, chopped|
Almond-crusted Salmon Preparation
PLACE bread crumbs, almonds and garlic in blender or food processor. Cover and blend until finely ground. With blender running, slowly addolive oil and blend until moist.
ARRANGE salmon in large roasting pan. Dividebread crumb mixture evenly among salmon and press to adhere.
BAKE at 400F.for 15 min. or until fish flakes easily when tested with a fork and crumbs areslightly golden. Keep warm.
MIX cornstarch, broth, lemon juice and thy meuntil smooth. Set aside.
HEAT 2 tbsp. butter in small saucepan over mediumheat. Add shallots and cook until tender. Stir cornstarch mixture and add. Heatto a boil. Cook, stirring constantly, until sauce thickens. Stir in remaining butter until melted. Serve salmon with sauce.
Recipe By George Ross
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