Almond Crusted Salmon With Leek and Lemon Cream

Name: Almond Crusted Salmon With Leek and Lemon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons butter; 2 medium leeks, halved, thinly sliced (white and pale green parts only); 2 teaspoons dry sherry; 3 tablespoons fresh lemon juice; 1 cup whipping cream; salt & freshly ground black pepper or tricolor pepper; 1 cup sliced almonds, chopped; 1/4 cup chopped fresh parsley; 1 tablespoon grated lemon rind; 1/2 teaspoon salt; 1/8 teaspoon ground black pepper; 1/2 cup all-purpose flour; salt & freshly ground black pepper; 36 ounces skinless salmon fillet, 6 fillets; 1 large egg, well beaten; 2 tablespoons butter, divided; 2 tablespoons olive oil, divided

Submitted by Julesong

"We’re blessed with an abundance of fresh salmon, here in the Pacific Northwest. Here’s a favorite way to prepare them! From “Bon Appétit” magazine, this one is absolutely wonderful. LJ entry of Thursday, April 18th, 2002. Although the directions are long, they are detailed and not difficult to follow. Serve with pilaf and salad (recipe #36428 is especially good with this)."

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Ready In:: 45mins
Ingredients:: 17
Serves:: 6

ingredients

Leek and lemon cream
2 tablespoons butter
2 medium leeks, halved, thinly sliced (white and pale green parts only)
2 teaspoons dry sherry
3 tablespoons fresh lemon juice
1 cup whipping cream
salt & freshly ground black pepper or tricolor pepper
Almond crusted salmon
1 cup sliced almonds, chopped
¹⁄₄ cup chopped fresh parsley
1 tablespoon grated lemon rind
¹⁄₂ teaspoon salt
¹⁄₈ teaspoon ground black pepper
¹⁄₂ cup all-purpose flour
salt & freshly ground black pepper
36 ounces skinless salmon fillet, 6 fillets
1 large egg, well beaten
2 tablespoons butter, divided
2 tablespoons olive oil, divided

directions

Carefully clean leeks: cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well).
Cut leeks lengthwise in half, then slice thinly.
In a large heavy saucepan over medium high temperature, melt 2 tablespoons butter and add prepared leeks and stir; sauté for 2 minutes, then reduce the temperature to low, add sherry, stir well, cover, and cook until the leeks are quite tender, stirring occasionally, for about 20 minutes.
Increase temperature to medium, add the lemon juice and stir for 1 minute or until the liquid evaporates.
Stir in the cream and simmer until mixture is slightly reduced, about 2 minutes.
Let cool slightly, then transfer to a blender or food processor and blend until smooth.
Pour mixture through a sieve into the same saucepan, pressing on the solids in the sieve; discard solids.
Season to taste with salt and freshly ground black or tricolor pepper – at this point the sauce can be covered and refrigerated for one day previous to making the remainder of the recipe.
On one plate combine the almonds, parsley, lemon peel, 1/2 tsp salt, and 1/8 tsp pepper; on a second place, place the flour.
Season the salmon lightly with salt and freshly ground pepper.
Dredge the salmon in the flour, shaking off the excess.
With a brush, lightly coat 1 side of the fillet with beaten egg, then press the coated side into the almond mixture on the plate; press lightly so that the mixture adheres to the fillet.
Repeat crusting step with all fillets.
Ready 2 heavy skillets on the stovetop over medium temperature; in each melt 1 Tbsp butter and 1 Tbsp olive oil.
Place 3 crusted salmon fillets in each skillet, almond mixture side down, and sauté for about 5 minutes and the crust is brown.
Turn fillets over and sauté until fish is cooked through and fillets are opaque in the centers, about 5 minutes.
Transfer fillets to serving platter or plates.
Over medium temperature, reheat the lemon cream sauce, then spoon sauce around the salmon and serve.

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Reviews

Positively addicting combination of colors, textures and flavors. This is going to be my next dinner party entree. You can make the sauce ahead and sauteeing the salmon is very straightforward and practically foolproof as long as you keep the heat down. I served this with asparagus and thought the sauce lent itself to it as well. I subbed half and half for the cream but won't for the dinner party version. I hated throwing away all those luscious leeks and may try saving some of it next time to be reconstituted with a bit of cream and used to dress pasta at another meal. Didn't think of it until the leeks were gone this time. This is a gem, Julesong.

sugarpea
This is really good and a lot easier than I thought it would be from the list of instructions. I made this on a weeknight and it really only did take the 45 minutes listed - most recipes I find take longer than what it says. In any case, the only change I made was to add four tablespoons of fresh lemon juice rather than three and it had a nice tang in the sauce without being overpowering. I couldn't think of anything else to change. Thanks for posting a fantastic recipe!

cyaos
My husband's favorite meal that he requests on special occasions. Time consuming to make and a little difficult, but worth it in the end!

packeyes

RECIPE SUBMITTED BY

Julesong

Tukwila, 87

It's simply this: I love to cook! :) I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. I am proud to say that I have several family members who are also on RecipeZaar! My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. Cooking peeve: food/cooking snobbery. Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.

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