Tuesday, July 31, 2012

Almond-Crusted Salmon + Parsley and Lemon Cream

                            My mom usually asks me to cook for the family because she is not really a fan of doing it and wants something different from the lazy steak and potatoes we usually have. This was the dish of today, which I think is the best thing I've cooked in a while (pardon the pride). We got the salmon from a family friend who had gone fishing to Langara Island a few day ago. To be honest, I've only cooked salmon once years ago, so when I saw this gigantic, bright red fish with the skin still on, I almost resorted to Kraft Dinner. At the end everything turned out beautifully with the help of this video

 The recipe is originally from the Bon Appetit Magazine website but was changed a bit according to the ingredients and time I had. Enjoy!

Almond-Crusted Salmon:
1 cup of almonds, chopped to small pieces 
1/3 parsley, chopped finely
1tbsp lime peel
1/2 salt + pepper
1/2 cup all purpose flour
6 6-ounce skinless salmon fillets 
1 egg, beaten 
2 tbsp olive oil for frying

Parsley and Lemon Cream
2tbsp butter
1/2 parsley, chopped finely 
1 cup heavy (whipping) cream 
3 tbsp lime juice 

Mix almonds, parsley, and lime peel in a custard cup, leave aside. Place the flour and beaten egg into separate plates. Sprinkle salmon with salt and pepper. Transfer each fillet to the plate with the flour in it, then the one with the beaten egg, covering the fish completely. Before frying them, dredge the salmon with the almond mixture. On a large skillet, cook each fillet over medium heat for 5 minutes on each side or until fully cooked.

Melt butter in a large sauce pan over medium high heat. Add parsley and sauté for 2 minutes. Add heavy cream and lime juice. Reduce heat and let it simmer for 8 minutes. 
Finally spoon the cream on top and around the salmon.
And voila!

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