Almond-Crusted Salmon with Leek and Lemon Cream

Almond-Crusted Salmon with Leek and Lemon Cream
Photo by Mark Thomas

Ingredients

  • 1 tablespoon grated lemon peel
  • 2 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • 1 cup whipping cream
  • 6 6-ounce skinless salmon fillets
  • 1 large egg
  • + 6 more ingredients
    • 1 cup almonds
    • 4 tablespoons butter
    • ½ cup all purpose flour
    • ¼ cup fresh parsley
    • 2 medium leeks
    • 1/8 teaspoon ground black pepper

Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; sauté 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute. ...

View full recipe at Epicurious

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