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

Salmon Leek Lemon1

Salmon Leek Lemon1

Almond-Crusted Salmon with Leek & Lemon Sauce

Marla Hingley
Crunchy almonds over baked salmon, then smothered in a savory lemon sauce.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4

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.
Tried this recipe?Let us know how it was!

 

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