Thursday, October 1, 2009
Salmon with Herb-Almond Crust
This was delicious! I had cut this out of Country Home's February 2008's issue but just now got around to making it last night. I loved it.
2 6-oz. wild salmon fillets, skinned
3 Tbsp. chopped almonds
2 Tbsp. butter, softened
2 Tbsp. fine dry bread crumbs
1 Tbsp. grated Parmesan cheese
2 tsp. snipped fresh basil and/or Italian (flat-leaf) parsley
1/2 tsp. finely shredded lemon peel
1 clove garlic, minced (or 1/2 tsp. bottled minced garlic)
1/8 tsp. freshly ground black pepper
Rinse fish; pat dry. Measure thickness of fish; set aside. In a small bowl combine almonds, butter, bread crumbs, Parmesan, basil, lemon peel, garlic, and black pepper. Place fish on the greased rack of a broiler pan. Spoon nut mixture on top of fillets; spread slightly. Bake fish in a 450° oven for 4 to 6 minutes per 1/2-inch thickness, or until fish flakes easily with a fork. Makes 2 servings.
I bought a salmon from Costco. I prepared half of it this way for David, Logan and me. The rest I just fixed pretty plainly as if not to scare off the children. You would need to at least double the topping to cover both salmons.