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.
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
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (268g) | ||
Recipe Makes: 6 | ||
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Calories: 472 | ||
Calories from Fat: 245 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.2g | 36 % | |
Saturated Fat 9.1g | 46 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 156.6mg | 48 % | |
Sodium 190.7mg | 7 % | |
Potassium 776.4mg | 20 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 14.4g | ||
Protein 39.9g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 472
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