Almond Crusted Salmon With Leek and Lemon Cream Recipe

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Almond Crusted Salmon With Leek and Lemon Cream
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Ingredients
17
Count
Nutrition
608
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Carefully clean leeks: cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well).
  2. Cut leeks lengthwise in half, then slice thinly.
  3. In a large heavy saucepan over medium high temperature, melt 2 tablespoons butter and add prepared leeks and stir; sauté for 2 minutes, then reduce the temperature to low, add sherry, stir well, cover, and cook until the leeks are quite tender, stirring occasionally, for about 20 minutes.
  4. Increase temperature to medium, add the lemon juice and stir for 1 minute or until the liquid evaporates.
  5. Stir in the cream and simmer until mixture is slightly reduced, about 2 minutes.
  6. Let cool slightly, then transfer to a blender or food processor and blend until smooth.
  7. Pour mixture through a sieve into the same saucepan, pressing on the solids in the sieve; discard solids.
  8. Season to taste with salt and freshly ground black or tricolor pepper – at this point the sauce can be covered and refrigerated for one day previous to making the remainder of the recipe.
  9. On one plate combine the almonds, parsley, lemon peel, 1/2 tsp salt, and 1/8 tsp pepper; on a second place, place the flour.
  10. Season the salmon lightly with salt and freshly ground pepper.
  11. Dredge the salmon in the flour, shaking off the excess.
  12. With a brush, lightly coat 1 side of the fillet with beaten egg, then press the coated side into the almond mixture on the plate; press lightly so that the mixture adheres to the fillet.
  13. Repeat crusting step with all fillets.
  14. Ready 2 heavy skillets on the stovetop over medium temperature; in each melt 1 Tbsp butter and 1 Tbsp olive oil.
  15. Place 3 crusted salmon fillets in each skillet, almond mixture side down, and sauté for about 5 minutes and the crust is brown.
  16. Turn fillets over and sauté until fish is cooked through and fillets are opaque in the centers, about 5 minutes.
  17. Transfer fillets to serving platter or plates.
  18. Over medium temperature, reheat the lemon cream sauce, then spoon sauce around the salmon and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 607.85 Kcal (2545 kJ)
Calories from fat 353.96 Kcal
% Daily Value*
Total Fat 39.33g 61%
Cholesterol 157.2mg 52%
Sodium 356.81mg 15%
Potassium 904.37mg 19%
Total Carbs 19.54g 7%
Sugars 3.27g 13%
Dietary Fiber 3.43g 14%
Protein 44.34g 89%
Vitamin C 10.2mg 17%
Vitamin A 0.1mg 3%
Iron 1.8mg 10%
Calcium 114.1mg 11%
Amount Per 100 g
Calories 208.52 Kcal (873 kJ)
Calories from fat 121.43 Kcal
% Daily Value*
Total Fat 13.49g 61%
Cholesterol 53.93mg 52%
Sodium 122.4mg 15%
Potassium 310.25mg 19%
Total Carbs 6.7g 7%
Sugars 1.12g 13%
Dietary Fiber 1.18g 14%
Protein 15.21g 89%
Vitamin C 3.5mg 17%
Iron 0.6mg 10%
Calcium 39.2mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.7
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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