Almond-Crusted Wild Salmon with Leek & Lemon Sauce
Crunchy almonds over baked salmon, then smothered in a savory lemon sauce.
Almond-Crusted Salmon with Leek & Lemon Sauce
Crunchy almonds over baked salmon, then smothered in a savory lemon sauce.
Ingredients
- 4 wild salmon fillets rinsed & patted dry
- 1 egg
Coating:
- 1 cup almond meal/flour
- 1/4 cup fresh parsley chopped
- 1 Tbsp lemon zest
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 cup rice flour
- 1/4 cup cornstarch
Topping:
- 1/2 cup sliced almonds
- 1-2 Tbsp oil
Sauce:
- 4 Tbsp butter or margarine
- 2 leeks thinly diced
- 3 Tbsp lemon juice
- 1 cup whipping cream or alternative - see Note
- Salt and pepper to taste
Instructions
- Lightly whisk egg in a shallow dish, set aside.
- Combine coating ingredients and put into another shallow dish. Dip salmon in the egg mixture, then dredge in the coating mixture. Place fillets on a greased baking sheet, and top with sliced almonds. Drizzle with a bit of oil.
- Bake at 400°F for 10 - 20 minutes, until done. Drizzle a bit more oil over topping, then broil for a few minutes to brown the top.
- For sauce, sauté butter and leeks for 2 minutes on med-high heat, then turn down to low and simmer until tender (10 - 15 minutes). Increase heat to medium, add lemon juice and stir until liquid evaporates, then whisk in cream. Simmer until reduced and thickened, then season with salt and pepper.
- To serve with sauce on the side, or poured over each fillet.
Notes
For dairy-free version, omit cream and substitute with 1 cup of milk alternative or GF chicken stock. To help mixture thicken, combine together 1 Tbsp cornstarch + 1 Tbsp cold water then stir into simmering sauce.
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