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    Almond-Crusted Salmon

    This is a very easy and quick recipe to fix, but special enough for company!


    List of Ingredients


    • 2 Tablespoons vegetable oil
    • 2 cups sliced almonds
    • 2 large eggs
    • 3 10-oz. salmon fillets (about 1 inch thick), each sliced in half horizontally
    • 3/4 cup fresh lemon juice
    • 4 tablespoons capers
    • 6 tablespoons (3/4 stick) butter, chilled
    • 6 lemon slices
    • Chopped fresh parsley


    Instructions


    1. Preheat oven to 200°.
    2. Heat oil in heavy large skillet over medium heat. Place almonds in shallow baking dish. Beat eggs to blend in medium bowl. Dip salmon into eggs, turning to coat; dip salmon into almonds, turning to coat and pressing firmly so that almonds adhere.

    3. Place salmon in skillet and cook until opaque in center, turning once, about 5 minutes. Transfer salmon to rimmed baking sheet; keep warm in oven.
    4. Add lemon juice and capers to skillet. Increase heat to medium-high; boil until reduced slightly, 1 minute. Add butter, whisking just until melted. Transfer each salmon half to plate. Top with sauce. Garnish with lemon slice and parsley.


    Final Comments


    Makes 6 servings.

    Note: I didn't cut fillets in half, just cooked a little longer until "just" done. Do not overcook.
 

 

 

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