Makes 2 Portions of Almond-Crusted Salmon with Strawberry Sauce
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 2 center-cut boneless salmon filets (about 6-7 oz each), skinned
- salt and fresh ground black pepper to taste
- flour as needed
- 1 egg, beaten
- 1/2 cup sliced raw almonds spread on a small plate
- 2 tbsp olive oil
- 1 cup sliced fresh strawberries
- 1/4 cup sugar
- 1/3 cup water
- 1 tbsp lemon juice
- 1/4 cup demi-glaze (*see note below)
Season the salmon with salt and pepper. With what was the skin side up, dip the other side of the fish in the flour, then in the egg, then press firmly on the plate of slivered almonds so that the entire surface is coated with the nuts.
Place an oven-proof skillet on medium heat and add the olive oil. Place the salmon almond crust side down in the pan and saute for 2-3 minutes until the almonds begin to get a light golden brown color (be careful not to burn the nuts!). Flip the salmon filets over so the almond crust side is up and roast in the preheated oven for 7-8 minutes, or until done to your liking.
While the salmon is cooking, make the sauce by adding the sliced fresh strawberries, water, demi-glaze, and lemon to a saucepan. Bring to a boil and cook for 3 minutes. Remove and add to a blender. Carefully puree the mixture. Strain back into the saucepan to remove the small seeds, and reduce over medium heat until slightly thickened (this may not be necessary if the sauce is already at a desirable thickness.
Turn off the heat. Taste the sauce and season with a pinch of salt. Stir in the diced strawberries. Ladle the sauce on to a warm plate and place the fish over the top. Serve immediately.
NOTE: Many high-end grocery stores and specialty food shops sell frozen demi-glaze, but you can make you own by reducing a rich veal stock half. Check with a local butcher shop to source veal stock and/or demi-glaze.