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ingredients
Salmon
2 Tbsp. butter
4 6 oz. skinless salmon fillets
½ Cup sliced almonds, chopped
¼ cup fresh parsley, chopped
Zest of one lemon
½ Tsp. kosher salt
1/8 Tsp. fresh ground black pepper
¼ Cup all purpose flour
1 Egg, beaten with a teaspoon of water
2 Tbsp. olive oil
Lemon Leek Crema
2 Tbsp. butter
2 medium leeks (white and light green parts), cut in half, rinsed thoroughly and chopped
3 Tbsp. fresh lemon juice
½ Cup heavy cream
DIRECTIONS
Lemon Leek Crema
Almond Crusted Salmon
NOTE: This is one of my favorite meals in the spring. Everything is fresh and I’m so ready for a lighter meal. I usually serve this with a side of sautéed asparagus and my Pesto Fingerling Potatoes. If I’m serving this meal to guests, I’ll make the crema and the pesto earlier in the day. A couple of hour before my guests arrive, I’ll toss the potatoes with olive oil and get them on the baking sheet ready to go into the oven. I’ll dredge and coat my salmon and have them waiting in the refrigerator. This way, my kitchen is clean when guests arrive and all I have to do is pop the potatoes in the oven and cook the fish when the time is right. Right before the meal is to be served, I sauté the asparagus, toss the cooked potatoes with the pesto, reheat the crema and plate it up. It is beautiful and people always love it.