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 thyme until smooth. Set aside.
HEAT 2 tbsp. butter in small saucepan over medium heat. Add shallots and cook until tender. Stir cornstarch mixture and add. Heat to 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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|Serving Size: 1 Serving (304g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 132 (66%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||20 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 32.2mg||10 %|
|Sodium 986.6mg||34 %|
|Potassium 311.7mg||8 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 3.8g|
|Protein 12.9g||18 %|
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Calories per serving: 199
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