Name: Almond-Crusted Salmon with Leek and Lemon Cream
Yield: 6 Servings
Ingredients: 4 tablespoons (1/2 stick) butter; 2 medium leeks, halved, thinly sliced (white and pale green parts only); 3 tablespoons fresh lemon juice; 1 cup whipping cream; 1 cup sliced almonds, chopped; 1/4 cup chopped fresh parsley; 1 tablespoon grated lemon peel; 1/2 teaspoon salt; 1/8 teaspoon ground black pepper; 1/2 cup all purpose flour; 6 6-ounce skinless salmon fillets; 1 large egg, beaten to blend; 2 tablespoons olive oil

Skip to main content

Recipe notes

Back to top