Almond Crusted Salmon with a Lemon Beurre Blanc Sauce

  • 2/3 C. almonds

  • 3 Tbsp. flour

  • 2/3 C. panko

  • ¾ tsp. ground coriander

  • ½ tsp. ground cumin

  • 10 salmon fillets (6 oz. each)

  • 4 egg whites

  • Salt and pepper

Preheat oven to 500°. 

Combine the almonds and flour in a food processor to grind. In a bowl, combine with the panko, coriander and cumin. Set aside.

Dip the fleshy side of the salmon in the egg whites. Season with salt and pepper. Dredge the flesh side in the almond topping. Place the skin side down on a cookie sheet. Press the topping gently to the fish to adhere. Bake at 500° for 8-10 minutes or until the fish flakes easily.

Serves 10


Lemon Beurre Blanc Sauce

  • 1 shallot, finely diced

  • 2/3 C. dry white wine

  • 2/3 C. white wine vinegar

  • ¾ C. butter, unsalted, cut into pieces

  • 2 Tbsp. fresh lemon juice

Combine the shallot, wine, & vinegar in a saucepan over medium-high heat. Simmer until almost all of the liquor has evaporated. Remove from heat. Whisk in the butter. Season with salt and pepper and lemon juice.


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