Sunday, 9 September 2012

Almond-Crusted Salmon

Once again left alone for the weekend! This time I'm a sailing-widow. Makes me less worried about leaving him for the Murchison when I go up for telescope-commissioning for a week and a half! Unfortunately we have a house inspection on Monday so the house needs to be spotless before then. So after the man returns from sailing we need to do a huge amount of cleaning - no way am I doing it all myself!

So we'd need something fast, but also filling after a day sailing and cleaning... when I popped to the supermarket to get new milk, I dropped into the fishmonger and picked up some very nice salmon fillets, oddly the cheapest fish in there despite its Tasmanian origins. I really wanted to cook them with almonds, but not just the usual flaked almonds one pairs with trout. A quick google revealed this recipe, which I was a little skeptical about, but with a small modification, worked perfectly. The salmon was moist and tender, the almonds crispy and nutty, and the meal was complete with a dollop of smooth, creme fraiche-enriched mashed potato, and a generous bunch of wilted spinach sprinkled with sea salt and lemon juice. Fantastic!


  • a couple of plump salmon fillets
  • a couple of handfuls of whole almonds
  • 2-3 tbsp parsley leaves
  • one egg (well, half an egg is enough, but where will you get half an egg??)
  • plain flour

Season the salmon fillets with salt and pepper. Blitz the almonds and parsley together in a blender, pulsing until the almonds are a coarse kibble, but not a powder. Beat the egg with a fork on a plate. Dredge the seasoned fillets in flour, shaking off any excess. Dip the skinless side into the egg and then into the topping, pressing half of it into each fillet. Fry, topping-side down in a medium-heat plan in a glug of olive oil. (Amazingly, the topping will stick on to the salmon!) After a couple of minutes, flip to the skin-side and fry for a few more minutes, until the salmon is tender and the skin is crispy. Serve with potatoes, greens, and lemon wedges.

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