Scalloped Salmon With Almonds Recipes

ALMOND CRUSTED SALMON

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 SALMON WITH HONEY GARLIC SAUCE

Steps:

• For the sauce: mix together the honey, soy sauce and garlic. Add salt and pepper to taste. Set aside.
• For the salmon: Mix together the almonds and sesame seeds and pour onto a plate.
• Brush one of the tablespoons of olive oil evenly over the salmon fillets.
• Press the top of each salmon fillet into the almond mixture. Season the top of each fillet with salt and pepper to taste.
• Heat the remaining tablespoon of olive oil in a large pan over medium heat.
• Place each salmon fillet, crust side down, into the pan and cook for 5 minutes, checking occasionally to make sure the crust isn't burning. Flip and cook for another 5-7 minutes or until salmon is at desired level of doneness. The length of time it takes to cook will depend in part on the thickness of the fillet.
• After the salmon is cooked through, transfer it to a serving platter and pour the reserved honey garlic sauce over the top. Garnish with green onions and sesame seeds if desired.

ALMOND-CRUSTED SALMON

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.

ALMOND SALMON PATTIES

Steps:

• In a bowl, combine the egg yolks and sour cream. Add bread crumbs and seasonings. Stir in salmon. In a bowl, beat egg whites until stiff; fold into the salmon mixture. Shape into 12 patties; coat with almonds., Heat oil in a large skillet; fry patties over medium heat for 4-5 minutes on each side or until golden brown. Serve with lemon if desired.

ALMOND-CRUSTED PARMESAN SALMON RECIPE BY TASTY

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!

SALMON WITH THYME, LEMON BUTTER AND ALMONDS

Steps:

• Heat oven to 400 degrees. Lay out a double layer of foil big enough to wrap fish in, and drizzle with oil. Place fish on foil. Put scallions and half the thyme in cavity of fish. Drizzle 2 tablespoons butter over fish, and sprinkle with salt to taste. Wrap fish loosely, place on a baking sheet and bake 35 minutes.
• Place a small skillet over medium heat. When pan is hot, add almonds, and stir until golden brown. Remove from pan, and set aside. In a small bowl, combine remaining melted butter and lemon juice; set aside.
• When fish is cooked, carefully peel skin from side facing you. With a knife, divide fish in three portions by making two long cuts parallel to each other and perpendicular to the backbone. Cut down to the rib bones, but do not cut through them. Remove a portion of meat by sliding a spatula over rib bones and pulling meat away; repeat with 2 remaining portions, and place on three warmed plates. Remove backbone and attached rib bones. Cut three more fillets from remaining fish, placing them on plates.
• Drizzle lemon butter over each fillet, and sprinkle with toasted almonds. Pull leaves from remaining sprigs of thyme, and scatter over fillets. Serve immediately.

FISH WITH TOASTED ALMONDS

Steps:

• Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
• Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.
• Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.

ALMOND CRUSTED SALMON WITH CAPERS AND LEMON

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.

ALMOND-CRUSTED SALMON WITH LEEK AND LEMON CREAM

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.

SAVORY SCALLOPED POTATOES

Steps:

• Thinly slice 6 Yukon potatoes (we used a mandoline for an even consistent cut).
• In a saucepan, melt butter on medium heat. Add in flour and whisk until smooth. Add bay leaf and begin to add the Almond Breeze while constantly stirring with a whisk. Add garlic, nutmeg, and thyme. Mix in Parmesan cheese and vegetable stock and bring the mixture to a simmer to thicken. Salt and pepper to taste. Remove bay leaf and remove almond milk mixture from heat.
• Preheat oven to 375 degrees F. Grease your casserole dish with a nonstick spray.
• Lay half of the sliced potatoes on the bottom of the casserole dish. Pour half of the Almond Breeze mixture over the the potatoes. Repeat the process until you have a second layer. Spread the Cheddar on top and place casserole dish into the oven. Bake for 45 minutes or until potatoes are tender and fully cooked.

SCALLOPS WITH ALMONDS

Steps:

• Cook onion in butter in a heavy medium skillet over moderately low heat, stirring, until softened. Add brandy and cook until evaporated. Stir in cream, almonds, parsley, and Worcestershire sauce and simmer 1 minute.
• Lightly season scallops with sea salt and add to sauce. Simmer gently just until sauce is thickened and scallops are cooked through, 1 to 2 minutes. Serve immediately in ramekins.