Almond Crusted Salmon With Leek And Lemon Cream Recipes

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ALMOND-CRUSTED SALMON WITH LEEK AND LEMON CREAM



Almond-Crusted Salmon with Leek and Lemon Cream image

Categories     Milk/Cream     Sauté     Almond     Salmon     Leek     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

4 tablespoons (1/2 stick) butter
2 medium leeks, halved, thinly sliced (white and pale green parts only)
3 tablespoons fresh lemon juice
1 cup whipping cream
1 cup sliced almonds, chopped
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup all purpose flour
6 6-ounce skinless salmon fillets
1 large egg, beaten to blend
2 tablespoons olive oil

Steps:

  • 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.

ALMOND CRUSTED SALMON WITH LEEK AND LEMON CREAM



Almond Crusted Salmon With Leek and Lemon Cream image

We're blessed with an abundance of fresh salmon, here in the Pacific Northwest. Here's a favorite way to prepare them! From "Bon Appétit" magazine, this one is absolutely wonderful. LJ entry of Thursday, April 18th, 2002. Although the directions are long, they are detailed and not difficult to follow. Serve with pilaf and salad (recipe #36428 is especially good with this).

Provided by Julesong

Categories     Sauces

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons butter
2 medium leeks, halved, thinly sliced (white and pale green parts only)
2 teaspoons dry sherry
3 tablespoons fresh lemon juice
1 cup whipping cream
salt & freshly ground black pepper or tricolor pepper
1 cup sliced almonds, chopped
1/4 cup chopped fresh parsley
1 tablespoon grated lemon rind
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup all-purpose flour
salt & freshly ground black pepper
36 ounces skinless salmon fillet, 6 fillets
1 large egg, well beaten
2 tablespoons butter, divided
2 tablespoons olive oil, divided

Steps:

  • Carefully clean leeks: cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well).
  • Cut leeks lengthwise in half, then slice thinly.
  • In a large heavy saucepan over medium high temperature, melt 2 tablespoons butter and add prepared leeks and stir; sauté for 2 minutes, then reduce the temperature to low, add sherry, stir well, cover, and cook until the leeks are quite tender, stirring occasionally, for about 20 minutes.
  • Increase temperature to medium, add the lemon juice and stir for 1 minute or until the liquid evaporates.
  • Stir in the cream and simmer until mixture is slightly reduced, about 2 minutes.
  • Let cool slightly, then transfer to a blender or food processor and blend until smooth.
  • Pour mixture through a sieve into the same saucepan, pressing on the solids in the sieve; discard solids.
  • Season to taste with salt and freshly ground black or tricolor pepper - at this point the sauce can be covered and refrigerated for one day previous to making the remainder of the recipe.
  • On one plate combine the almonds, parsley, lemon peel, 1/2 tsp salt, and 1/8 tsp pepper; on a second place, place the flour.
  • Season the salmon lightly with salt and freshly ground pepper.
  • Dredge the salmon in the flour, shaking off the excess.
  • With a brush, lightly coat 1 side of the fillet with beaten egg, then press the coated side into the almond mixture on the plate; press lightly so that the mixture adheres to the fillet.
  • Repeat crusting step with all fillets.
  • Ready 2 heavy skillets on the stovetop over medium temperature; in each melt 1 Tbsp butter and 1 Tbsp olive oil.
  • Place 3 crusted salmon fillets in each skillet, almond mixture side down, and sauté for about 5 minutes and the crust is brown.
  • Turn fillets over and sauté until fish is cooked through and fillets are opaque in the centers, about 5 minutes.
  • Transfer fillets to serving platter or plates.
  • Over medium temperature, reheat the lemon cream sauce, then spoon sauce around the salmon and serve.

Nutrition Facts : Calories 610.6, Fat 41.6, SaturatedFat 16.5, Cholesterol 199.1, Sodium 398.3, Carbohydrate 17.6, Fiber 2.9, Sugar 2.3, Protein 41

ALMOND-CRUSTED PARMESAN SALMON RECIPE BY TASTY



Almond-Crusted Parmesan Salmon Recipe by Tasty image

Here's what you need: salmon, egg, olive oil, almond, grated parmesan cheese, dried basil, garlic powder, salt, pepper

Provided by Mercedes Sandoval

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9

12 oz salmon
1 egg
2 tablespoons olive oil
⅓ cup almond, crushed
⅓ cup grated parmesan cheese
1 tablespoon dried basil
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper

Steps:

  • Mix breading ingredients together in large bowl. Set aside.
  • *NOTE: You can crush almonds by pulsing them in a food processor or high-speed blender, or by carefully cutting almonds with a sharp knife.
  • Whisk egg in a separate bowl.
  • Dredge the salmon in the egg, then the breading mixture.
  • Heat olive oil in a skillet on medium heat.
  • Once the pan is ready, add the salmon and let cook on one side for 3-4 minutes until golden brown. Flip and cook for an additional 2-3 minutes on the other side.
  • Serve salmon with a side of your favorite veggies. We used asparagus.
  • Enjoy!

Nutrition Facts : Calories 700 calories, Carbohydrate 6 grams, Fat 52 grams, Fiber 3 grams, Protein 47 grams, Sugar 1 gram

ALMOND-CRUSTED SALMON



Almond-Crusted Salmon image

I like to serve this crunchy almond-crusted salmon with lots of mango salsa. It's a beautiful dish you might want to share with that special someone. -Marc Nadeau, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

2 egg whites
1 tablespoon dried cilantro flakes
1 teaspoon lemon juice
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/2 cup ground almonds
2 salmon fillets (6 ounces each)

Steps:

  • In a shallow bowl, beat egg whites, cilantro, lemon juice, ginger and cayenne. Place almonds in another shallow bowl. Dip salmon in egg mixture, then coat with almonds., Place on a greased baking sheet. Bake at 450° for 10-15 minutes or until fish flakes easily with a fork.

Nutrition Facts :

ALMOND CRUSTED SALMON WITH CAPERS AND LEMON



Almond Crusted Salmon with Capers and Lemon image

This recipe is very versatile and can be used with other fish, such as tilapia, halibut, grouper, orange roughy or sole.

Provided by Geema

Categories     Very Low Carbs

Time 23m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil
2 cups sliced almonds
2 large eggs
6 salmon fillets, about 1/2 ",thick
3/4 cup fresh lemon juice
4 tablespoons capers
6 tablespoons chilled butter
6 lemon slices (to garnish)
chopped parsley (to garnish)

Steps:

  • Preheat oven to 200F.
  • Heat oil in a heavy skillet over medium heat.
  • Place almonds in shallow baking dish.
  • Beat eggs to blend in medium bowl.
  • Dip salmon into eggs, turning to coat, then dip salmon into almonds, pressing firmly so that almonds adhere to fish.
  • Place salmon in skillet and cook until opaque in center, turning once, about 5 minutes.
  • Transfer salmon to baking sheet and keep warm in oven.
  • Add lemon juice and capers to skillet.
  • Increase heat to medium high; boil until reduced slightly, 1 minute.
  • Add butter, whisking just until melted.
  • Transfer each salmon fillet to a plate; top with sauce.
  • Garnish with lemon slice and parsley.

Nutrition Facts : Calories 723.5, Fat 44.3, SaturatedFat 11.4, Cholesterol 266.4, Sodium 488.9, Carbohydrate 9.8, Fiber 4.1, Sugar 2.5, Protein 72.5

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