This delicious recipe for salmon is covered with a layer of almonds and parsley and accompanied by a creamy lemon sauce. This exquisite!
Melt two tablespoons of butter in a large saucepan over medium-high heat.
Add the chopped pore and cook for 2 minutes.
Reduce the heat to low, cover the pan and allow the pores to become soft, moving occasionally, for 20 minutes.
Raise the heat to medium, add the lemon juice and stir until the liquid evaporates, for about 1 minute.
Add the whipping cream and also let it reduce for 2 minutes.
Let it cool a bit and pass the mixture to a blender.
Beat until a smooth texture mix is made.
Go through a Chinese colander and discard the pore remains.
Season with salt and pepper.
Mix chopped almonds, parsley, lemon zest, 1/2 teaspoon of salt and 1/8 teaspoon of pepper in a bowl.
Put the flour in another dish.
Sprinkle the salmon with salt and pepper and pass through the flour.
Coat one side of the salmon with the beaten egg.
Pass the side that is anointed with the egg beaten by the chopped almonds.
Place the salmon on a plate with the side of the almonds facing up.
Melt 1 tablespoon of butter with 1 tablespoon of oil in a pan over medium heat.
Add the salmon with the side of the almonds facing down and cook until golden brown, about 5 minutes.
Turn them over and cook another 5 minutes until the center is opaque.
Repeat this with the rest of the salmon adding more butter and oil as needed.
Serve the salmon fillets with the prepared lemon sauce.
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