Almond-Crusted Salmon with Leek and Lemon Cream
Save a few whole leek rings for garnish. I did not sieve leeks, the sauce was still smooth. Pour a pool of sauce on the plate, overlap with salmon, and sprinkle with 2-3 leek rings - impressive! I baked the fish at 400° for 12 minutes, so much easier, brown slightly under the broiler if necessary.
Save a few whole leek rings for garnish. I did not sieve leeks, the sauce was still smooth. Pour a pool of sauce on the plate, overlap with salmon, and sprinkle with 2-3 leek rings - impressive! I baked the fish at 400° for 12 minutes, so much easier, brown slightly under the broiler if necessary.
- 1/2 teaspoon salt
- 2 tablespoon olive oil
- 1/2 cup all purpose flour
- 1 cup whipping cream
- 1/4 cup chopped fresh parsley
- 4 tablespoon butter (1/2 stick)
- 2 medium leeks halved, thinly sliced (white and pale green parts only)
- 3 tablespoon fresh lemon juice
- 1 cup almonds chopped, sliced
- 1 tablespoon lemon peel grated
- 1/8 teaspoon black pepper ground
- 6 6-oz salmon fillets skinless
- 1 large egg beaten to blend
- Carbohydrate 17.5393858409795 g
- Cholesterol 156.645416666667 mg
- Fat 27.1770382143995 g
- Fiber 3.12469206817814 g
- Protein 39.9006644521227 g
- Saturated Fat 9.1405078098455 g
- Serving Size 1 1 Serving (268g)
- Sodium 190.660222546394 mg
- Sugar 14.4146937728014 g
- Trans Fat 2.41465510128896 g
- Calories 472 calories
Step-by-step
- Melt 2 tablespoons butter in heavy large saucepan over medium-high heat.
- Add leeks; sauté 2 minutes.
- Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes.
- Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute.
- Mix in cream.
- Simmer until slightly reduced, about 2 minutes.
- Cool slightly.
- Transfer mixture to blender.
- Blend until smooth.
- Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible.
- Season sauce to taste with salt and pepper.
- Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate.
- Place flour on another plate.
- Sprinkle salmon with salt and pepper.
- Dredge salmon in flour, shaking off excess.
- Lightly brush 1 side of salmon with beaten egg.
- Press brushed side of salmon into almond mixture, pressing lightly to adhere.
- Arrange salmon, nut side up, on baking sheet.
- Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat.
- Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes.
- Turn salmon over.
- Sauté until salmon is cooked through and opaque in center, about 5 minutes.
- Transfer salmon to plates.
- Reheat sauce, stirring over medium heat.
- Spoon around salmon and serve.
Rethinking the Standard Fish Dinner
Traditional salmon preparations often rely on heavy pan-searing or simple oven roasts that leave few options for repurposing the protein once it cools. This recipe takes a different approach by pairing a dense, crunchy nut crust with a silky vegetable cream. Preparing fish with a flour and egg binder creates a moisture barrier that protects the delicate flesh from drying out during cooking. Utilizing the white and pale green parts of the leeks ensures that the Allium flavor remains sweet rather than sharp, yielding a milder base for the dairy reduction.
The Mechanics of the Crust
Success with nut-crusted proteins hinges entirely on moisture management during the breading phase. Shake off all excess all-purpose flour before applying the beaten egg, otherwise the coating will slip off the fillet upon contact with the hot skillet fat. Press the floured and washed surface firmly into the chopped almonds, parsley, and lemon peel mixture to create a cohesive layer. Sautéing the fillets almond-side down first in a butter and olive oil blend achieves a deep, even brown color in precisely five minutes without scorching the dairy solids.
Transforming Day-Two Portions
Leftover portions retain their structural integrity remarkably well when stored separately from the sauce in an airtight container for up to twenty-four hours. Reheating the cooked fillets requires a gentle approach to prevent the salmon proteins from tightening and releasing too much moisture. Place the cold fish into a 350-degree oven for eight minutes just until warmed through, then pair it with grains or roasted vegetables if the original cream sauce has already been fully consumed.
