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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
¾ cup fresh lemon juice
4 tablespoons capers
6 tablespoons (3/4 stick), butter, chilled
6 lemon slices
Chopped fresh parsley
Preheat oven to 200°F. 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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