Hostess With The Mostess

Almond Crusted Salmon Filets with Lemon Leek Sauce


2 large boneless salmon filets

1 c. slivered almonds

1/8 c. Italian bread crumbs

2 garlic cloves

1/2 tsp ground black pepper

2 Tbsp butter

1/2 lemon

salt and pepper to taste

2 Tbsp butter

1 large leek, root removed, green top removed and remaining sliced thinly

Juice of 1 large lemon

1 c. cream

salt and pepper to taste


In medium pan over medium low heat, melt butter and then add leeks

Cook leeks, stirring occasionally, until softened and beginning to brown, about 15 minutes

Meanwhile, turn broiler on low and place baking rack in bottom 3/4 of oven

Line heavy baking sheet with tinfoil

Place both fresh salmon filets on baking sheet skin side down

Season well with salt and pepper

Squeeze juice of 1/2 lemon evenly over filets

In bowl of blender or mini food processor, add almonds, bread crumbs, garlic cloves and butter

Pulse to break up and combine wel

Spread almond mixture evenly over salmon filets, pressing firmly to adhere

Place baking sheet into oven and broil until just barely cooked through, about 12-15 minutes depending on thickness

While salmon cooks, finish sauce

Once leeks are cooked through, add juice of 1 lemon, then cream

Stir, scraping bottom of pan to remove browned bits and keep over low heat to stay warm

When salmon is cooked through, pull out of oven, carefully lift whole filet and plate

Slice into individual portions

Top with lemon cream sauce and serve immediately