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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Inspired by a couple of recipes, and a desire for Almond Encrusted Salmon... served this with steamed cauliflower and tiny peas. Ingredients:
2 tablespoons flour |
1/2 teaspoon salt |
1 teaspoon pepper (freshly, and coarsely ground) |
2 -6 ounces salmon fillets |
1 egg white (beaten, placed in shallow bowl) |
1/2 cup almonds (slivered, placed on small plate) |
1 tablespoon olive oil |
1 teaspoon butter (clarified is best, as it will not burn) |
3 ounces lemon juice (juice of one lemon, reserving 2 very thin slices) |
Directions:
1. Turn oven to 250ºF or lower, for keeping salmon warm while making sauce.
2. Put flour on small plate and season with salt and pepper.
3. Dredge fillets in flour and shake off all excess.
4. Dip fillets in egg and then press into plate with almonds, turn over and coat other side, pressing any loose almonds onto fish.
5. Pour olive oil and 1/2 teaspoon butter in a heavy pan over medium heat.
6. When butter starts to bubble, gently place fish in pan.
7. Sauté 3 minutes per side, then put on a plate and put in oven.
8. Deglaze pan with lemon juice.
9. Add remaining butter and capers, whisking gently until melted.
10. Plate salmon, drizzle with sauce, garnish with sliver of lemon, and serve.
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