This is what we had for supper last night. It was very tasty but... the almonds came out somewhat burnt. Some more than others, so next time I would not sauté them as long perhaps. Of course, me being me, I nearly forgot to take a picture so Matt had already started into his. We will be doing it again though. If you don't have a skillet with an oven proof handle, I recommend wrapping it in tin foil but DO NOT touch the handle when you remove it from the oven. I found 8 minutes was plenty of time by the way if not a tad too long. This is an adaptation of the original French dish which also contains cream. However, this one is very simple to do and very good to eat.
Salmon Almondine
4 Tbs (60 ml) butter
1 cup (250 ml) blanched slivered almonds
2-3 lbs (900-1350 g) skinless salmon fillets
Salt and freshly ground pepper to taste
Chopped parsley for garnish
Heat the butter in a large heavy skillet with an oven-proof handle over moderate heat. Sauté the almonds just until they begin to turn color, about 3 minutes. Season the salmon fillets with salt and pepper and place them in the skillet. Spoon the almonds and butter over the salmon. Place the skillet in a preheated 450°F (230°C) oven until the fish is firm and flakes easily, about 8 to 10 minutes. Garnish with chopped parsley.
Serves 4 to 6
Have a great weekend
Salmon Almondine
4 Tbs (60 ml) butter
1 cup (250 ml) blanched slivered almonds
2-3 lbs (900-1350 g) skinless salmon fillets
Salt and freshly ground pepper to taste
Chopped parsley for garnish
Heat the butter in a large heavy skillet with an oven-proof handle over moderate heat. Sauté the almonds just until they begin to turn color, about 3 minutes. Season the salmon fillets with salt and pepper and place them in the skillet. Spoon the almonds and butter over the salmon. Place the skillet in a preheated 450°F (230°C) oven until the fish is firm and flakes easily, about 8 to 10 minutes. Garnish with chopped parsley.
Serves 4 to 6
Have a great weekend
Yum. I haven't had good salmon in forever and a day.
ReplyDeleteWe don't eat it very often Ivy but it does make a nice change.
DeleteIf I had the good stuff, I'd eat it weekly. When I lived on the east coast, there was so much fresh fish. Not so much for us here.
DeleteIt's so expensive up here Ivy. You are right about being on the east coast. We were on the coast in NC and as you say, lots of fresh fish.
DeleteI wanted so much to like salmon. It's a staple food in the Pacific NW and I tried it a few times but just couldn't get used to the taste.
ReplyDeletePity JoJo, it is so good for you too.
DeleteLooks tempting Jo. Salmon is always a luxury to the taste-buds
ReplyDeleteHank
Thanks Hank, we certainly enjoyed it.
DeleteWe love salmon. I'll pick some up today and make this tomorrow.
ReplyDeleteHope you enjoy it Stephen. As I said, the almonds got burned so maybe decrease the oven temp a bit?
DeleteOooh salmon is my absolute favourite food. The almonds would add extra crunch too.
ReplyDeleteI figured that as the almonds got burnt, the thing to do would be to reduce the oven temp. Maybe 300° instead of 350°.
DeleteYum Yum-Love salmon and almonds. This sounds like a great meal
ReplyDeleteIt was great Birgit. Even the burnt almonds were good, I don't mind burnt.
Delete