ALMOND-CRUSTED SALMON WITH

ALMOND-CRUSTED SALMON WITH
THYME & LEMON BUTTER SAUCE


¼-cup plain dry bread crumbs
¼ cup blanched almonds
1 clove garlic
2 Tbsp. olive oil
8 salmon fillets (about 3 lbs.)
1 Tbsp. cornstarch
1-1/2 cups chicken stock
2 Tbsp. lemon juice
1 tsp. fresh thyme leave or ¼ tsp. dried thyme leaves, crushed
3 Tbsp. butter
¼ cup chopped shallots or onion


Place the breadcrumbs, salmon and garlic into a food processor or blender. Cover and processes until the mixture is finely ground. Gradually pour in the olive oil while the food processor is running and process until the mixture is moist.

Place the salmon into a roasting pan. Top the salmon with the breadcrumb mixture and press to adhere.

Bake at 400^ for 15 minutes or until the salmon flakes easily when tested with a fork and breadcrumb mixture is golden. Remove the salmon from the oven and keep warm.

Stir the cornstarch, stock, lemon juice and thyme in a medium bowl until the mixture is smooth.


Heat 2 Tbsp. butter in a 1-quart saucepan over medium heat. Add the shallots and cook until they’re tender. Stir in the cornstarch mixture and heat to a boil. Cook and stir until the sauce boils and thickens. Add the remaining butter and cook and stir until it’s melted. Serve the salmon with the sauce.

Yield: 8 servings.