ALMOND-CRUSTED PARMESAN SALMON RECIPE BY TASTY
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
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
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
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 CRUSTED SALMON WITH LEEK AND LEMON CREAM
We're blessed with an abundance of fresh salmon, here in the Pacific Northwest. Here's a favorite way to prepare them! From "Bon Appétit" magazine, this one is absolutely wonderful. LJ entry of Thursday, April 18th, 2002. Although the directions are long, they are detailed and not difficult to follow. Serve with pilaf and salad (recipe #36428 is especially good with this).
Provided by Julesong
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Carefully clean leeks: cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well).
- Cut leeks lengthwise in half, then slice thinly.
- In a large heavy saucepan over medium high temperature, melt 2 tablespoons butter and add prepared leeks and stir; sauté for 2 minutes, then reduce the temperature to low, add sherry, stir well, cover, and cook until the leeks are quite tender, stirring occasionally, for about 20 minutes.
- Increase temperature to medium, add the lemon juice and stir for 1 minute or until the liquid evaporates.
- Stir in the cream and simmer until mixture is slightly reduced, about 2 minutes.
- Let cool slightly, then transfer to a blender or food processor and blend until smooth.
- Pour mixture through a sieve into the same saucepan, pressing on the solids in the sieve; discard solids.
- Season to taste with salt and freshly ground black or tricolor pepper - at this point the sauce can be covered and refrigerated for one day previous to making the remainder of the recipe.
- On one plate combine the almonds, parsley, lemon peel, 1/2 tsp salt, and 1/8 tsp pepper; on a second place, place the flour.
- Season the salmon lightly with salt and freshly ground pepper.
- Dredge the salmon in the flour, shaking off the excess.
- With a brush, lightly coat 1 side of the fillet with beaten egg, then press the coated side into the almond mixture on the plate; press lightly so that the mixture adheres to the fillet.
- Repeat crusting step with all fillets.
- Ready 2 heavy skillets on the stovetop over medium temperature; in each melt 1 Tbsp butter and 1 Tbsp olive oil.
- Place 3 crusted salmon fillets in each skillet, almond mixture side down, and sauté for about 5 minutes and the crust is brown.
- Turn fillets over and sauté until fish is cooked through and fillets are opaque in the centers, about 5 minutes.
- Transfer fillets to serving platter or plates.
- Over medium temperature, reheat the lemon cream sauce, then spoon sauce around the salmon and serve.
Nutrition Facts : Calories 610.6, Fat 41.6, SaturatedFat 16.5, Cholesterol 199.1, Sodium 398.3, Carbohydrate 17.6, Fiber 2.9, Sugar 2.3, Protein 41
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