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1/2 cup sliced Almonds, chopped
2 Tablespoons chopped fresh Parsley
1 teaspoon grated Lemon peel
Salt
ground Black Pepper
1/3 cup All-purpose Flour
8 ounces Salmon Fillet, skin removed
2 Eggs, separate Egg Whites, and discard Yoke. Beat Egg Whites in small bowl
2 Tablespoons Olive Oil
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Mix almonds, parsley, lemon peel, about 1/8 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly so that almond and seasoning mixture stick. Heat 1-2 tablespoons oil in a heavy large skillet over medium heat. Add salmon to skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates. Serve with lemon slices.
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