Salmon Amandine Recipes

Steps:

• Heat broiler.
• Place fish on rack of broiler pan sprayed with cooking spray. Mix mustard, 1 Tbsp. dressing and 1/2 tsp. garlic; spread onto fish.
• Broil, 4 inches from heat, 6 to 8 min. or until fish flakes easily with fork. Meanwhile, place beans in medium saucepan; add enough water to completely cover beans. Bring to boil; simmer on medium-low heat 6 min. or until beans are crisp-tender. Drain beans in colander.
• Add remaining dressing and garlic to saucepan; cook on medium heat 1 min., stirring occasionally. Add beans; cook 2 min., stirring occasionally. Top with nuts. Serve with fish.

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
• Add the parsley and toss it in . . .
• Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
• Dredge both sides of the fish in the flour, shaking off any excess.
• Spread a generous tablespoon of mayonnaise over each piece of fish . . .
• And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
• Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.

Steps:

• Combine flour, salt and pepper.
• Sprinkle salmon filet on each side with seasonned flour.
• In skillet combine oil and butter; heat until hot and bubbly.
• Add salmon and cook until golden on both side.
• Carefully remove filets and place in a ovenproof pan.
• Cook in a 350* oven for 10-15 minutes until fish flakes easily with a fork.
• Place on serving plates.
• While fish is finishing in the oven make sauce.
• Deglaze pan by slowly stirring in lemon juice and vinegar.
• Add parsley, green onions and chicken broth; bring to a boil;
• Let sit and whisk in cream just before serving.
• Spoon sauce on salmon filets.
• Sprinkle with toasted almonds.

Steps:

• Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
• Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
• Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.

Steps:

• In a small bowl, stir together the lime juice, Worcestershire sauce, thyme and vegetable oil. Mix well.
• Cover all surfaces of fish fillet with marinade. Refrigerate and let stand as little as 30 minutes or as long as overnight.