Almond Encrusted Salmon Recipes

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ALMOND CRUSTED SALMON



Almond Crusted Salmon image

If you are, like I am, a fan of salmon, you'll especially like this one. Crunchy almonds make this fish delicious!

Provided by suziwollman

Categories     High Protein

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 cup sliced almonds, chopped
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel
salt
ground black pepper
1/3 cup all-purpose flour
8 ounces skinless salmon fillet
2 eggs, separate egg whites, and discard yoke. Beat egg whites in small bowl
2 tablespoons olive oil

Steps:

  • Mix almonds, parsley, lemon peel, about 1/8 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 so that almond and seasoning mixture stick.
  • Heat 1-2 tablespoons oil in a heavy large skillet over medium heat. Add salmon to 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. Serve with lemon slices.

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 ENCRUSTED SALMON



Almond Encrusted Salmon image

Inspired by a couple of recipes, and a desire for Almond Encrusted Salmon... served this with steamed cauliflower and tiny peas.

Provided by Sweetiebarbara

Categories     < 30 Mins

Time 30m

Yield 2 Salmon Fillets, 2 serving(s)

Number Of Ingredients 9

2 tablespoons flour
1/2 teaspoon salt
1 teaspoon pepper (freshly, and coarsely ground)
2 -6 ounces salmon fillets
1 egg white (beaten, placed in shallow bowl)
1/2 cup almonds (slivered, placed on small plate)
1 tablespoon olive oil
1 teaspoon butter (clarified is best, as it will not burn)
3 ounces lemon juice (juice of one lemon, reserving 2 very thin slices)

Steps:

  • Turn oven to 250ºF or lower, for keeping salmon warm while making sauce.
  • Put flour on small plate and season with salt and pepper.
  • Dredge fillets in flour and shake off all excess.
  • Dip fillets in egg and then press into plate with almonds, turn over and coat other side, pressing any loose almonds onto fish.
  • Pour olive oil and 1/2 teaspoon butter in a heavy pan over medium heat.
  • When butter starts to bubble, gently place fish in pan.
  • Sauté 3 minutes per side, then put on a plate and put in oven.
  • Deglaze pan with lemon juice.
  • Add remaining butter and capers, whisking gently until melted.
  • Plate salmon, drizzle with sauce, garnish with sliver of lemon, and serve.

Nutrition Facts : Calories 365.3, Fat 28, SaturatedFat 3.7, Cholesterol 19.6, Sodium 759.2, Carbohydrate 17.1, Fiber 4.7, Sugar 2.9, Protein 16.1

ALMOND CRUSTED SALMON STICKS RECIPE - (4.3/5)



Almond Crusted Salmon Sticks Recipe - (4.3/5) image

Provided by DeliciouslyDished

Number Of Ingredients 6

16 ounces skinless salmon filet
3/4 cup course ground almond meal
2 tsp. paprika
1 tsp of dried mustard
Salt and pepper to taste
1/4 cup olive oil

Steps:

  • 1. Preheat oven to 425°F. Mix together the almond meal, paprika, dried mustard, salt and pepper into a shallow dish and set aside. 2. Rinse salmon and pat dry with paper towels. 3. Cut the salmon into even-sized long portions. Rub each piece of salmon with olive oil. 4. Rub the salmon evenly into the almond mixture. 5. Line a baking sheet and drizzle with olive oil. 6. Place the salmon sticks on baking sheet and bake for 18-20 minutes, until golden brown and crisp on the outside. Tips: serve these with a Dijon mustard or Greek yogurt with a little cayenne pepper.

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.

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