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Main Dishes - Fish/Seafood Bon Appetit
Salmon 6/1/2001


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Servings: 6

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

Preheat oven to 200F. 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. 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.

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.

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