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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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A lovely way to enjoy your salmon. I used non-fat canned milk to replace the cream. Good and good for you. Ingredients:
2 salmon fillets |
1/4 cup flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons butter |
1 teaspoon canola oil |
1/2 cup almonds, slivered toasted |
2 tablespoons lemon juice |
2 tablespoons balsamic vinegar |
1 teaspoon parsley |
2 green onions, finely chopped |
2 tablespoons cream |
2 tablespoons chicken broth |
Directions:
1. Combine flour, salt and pepper.
2. Sprinkle salmon filet on each side with seasonned flour.
3. In skillet combine oil and butter; heat until hot and bubbly.
4. Add salmon and cook until golden on both side.
5. Carefully remove filets and place in a ovenproof pan.
6. Cook in a 350* oven for 10-15 minutes until fish flakes easily with a fork.
7. Place on serving plates.
8. While fish is finishing in the oven make sauce.
9. Deglaze pan by slowly stirring in lemon juice and vinegar.
10. Add parsley, green onions and chicken broth; bring to a boil;
11. Let sit and whisk in cream just before serving.
12. Spoon sauce on salmon filets.
13. Sprinkle with toasted almonds.
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