Almond Crusted Salmon With Leek And Lemon Cream Recipe

How to Make Almond Crusted Salmon With Leek And Lemon Cream

1. Clean 2 large leeks: Trim root ends and dark green tops, reserving only the white and light green parts. Halve lengthwise, then thinly slice.
2. Melt 4 tablespoons (2 oz) butter in a large heavy saucepan over medium-high heat. Add sliced leeks and stir.
3. Sauté for 2 minutes. Reduce heat to low, add 1/4 cup dry sherry, stir well, cover, and cook until leeks are tender (about 20 minutes), stirring occasionally.
4. Increase heat to medium. Stir in 2 tablespoons fresh lemon juice and cook for 1 minute, or until liquid evaporates.
5. Stir in 1 cup heavy cream and simmer until slightly reduced (about 2 minutes).
6. Cool slightly, then transfer to a blender and blend until smooth. Strain through a fine-mesh sieve back into the saucepan, pressing on solids.
7. Discard solids. Season with salt and freshly ground black pepper to taste. (Sauce can be refrigerated for up to one day).
8. In a shallow dish, combine 1/2 cup slivered almonds, 2 tablespoons chopped fresh parsley, 1 tablespoon finely grated lemon zest, 1/2 teaspoon salt, and 1/8 teaspoon black pepper.
9. In a separate shallow dish, place 1/2 cup all-purpose flour.
10. Season 6 (6-ounce) salmon fillets lightly with salt and pepper.
11. Dredge salmon fillets in flour, shaking off excess.
12. Lightly brush one side of each fillet with 2 large beaten eggs. Press the coated side into the almond mixture, ensuring it adheres well.
13. Heat 2 tablespoons butter and 2 tablespoons olive oil in each of two large heavy skillets over medium heat.
14. Place 3 crusted salmon fillets, almond-side down, in each skillet. Sauté for 5 minutes, or until the crust is golden brown.
15. Flip fillets and sauté for another 5 minutes, or until cooked through and opaque in the center.
16. Transfer salmon to a serving platter.
17. Reheat the lemon cream sauce over medium heat. Spoon sauce around the salmon and serve immediately.