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
