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Almond-Crusted Wild Salmon with Leek & Lemon Sauce

Crunchy almonds over baked salmon, then smothered in a savory lemon sauce.

Salmon Leek Lemon1

Almond-Crusted Salmon with Leek & Lemon Sauce
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Serves: 4
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
  • ¼ cup fresh parsley, chopped
  • 1 Tbsp lemon zest
  • ½ tsp salt
  • ⅛ tsp pepper
  • ¼ cup rice flour
  • ¼ cup cornstarch
Topping:
  • ½ 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
  1. Lightly whisk egg in a shallow dish, set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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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