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Almond Crusted Salmon Filets with Lemon Leek Sauce

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

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