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Author Notes: We love salmon and like to cook it in many different ways. This time we chose to make an almond crust then saute it. We served it with some lemon. It was very delicious!
To serve, we sprinkled some of the toasted almonds over the broccolini and accompanied the dinner with a bottle of a mild red wine blend. —Tom and Anita Morgan
1/2 # salmon fillets, skin removed
large egg, beaten
tablespoons Dijon mustard
tablespoons extra virgin olive oil
cup Panko bread crumbs or equivalent
cup toasted almond slivers, ground fine
cup white flour
pinches red pepper flakes
- In a dry 10" saute pan, toast the almond slivers until mostly golden brown; avoid letting them get too dark. Remove them, let them cool a little and grind them fine in a spice grinder or mortar and pestle. Reserve for now.
- 2. Line up 3 shallow bowls or deep plates for dipping the salmon. A. In the first bowl, spread out the flour. B. In the second bowl, combine the egg, mustard and red pepper flakes. C. In the third bowl, combine the bread crumbs and ground almonds.
- Put the olive oil in the saute pan over low-medium heat until it is warm enough to spatter water drops.
- Dip both sides of the thickest fillet in the flour until pretty well covered. Follow that by dipping both sides in the egg mixture until covered. Then lay both sides of the salmon on the nut mixture until it is thoroughly coated. Immediately place it in the saute pan over the low-medium heat.
- Repeat for the thinner fillet as quickly as possible.
- Saute the fillets for 4 minutes; turn over and repeat. Then if necessary, reserve in a 200*F warming oven on the serving plates until the broccolini is ready.