Move over Legal Seafoods.
You’ve got some competition in the Almond Encrusted Salmon with Beurre Blanc sauce category.
This is one of my favorite recipes at Legal. Luckily it is so easy to make at home I don’t need to go out to a restaurant every time I want it for dinner!
Almond Encrusted Salmon with Beurre Blanc Sauce
Prep Time: 5 minutes
Cook Time: 15 minutes
- 1lb salmon, cut into 4 servings
- 1 egg
- 1/2 cup sliced almonds
- 2 tablespoons olive oil
- 1 small shallot, minced
- 1/4 cup white wine
- 4 tablespoons butter, cold
- Salt and pepper, to taste
- Pre-heat the oven to 375 F.
- Spray a baking sheet with cooking spray or line with aluminum foil or parchment paper and set aside.
- Season the salmon with salt and pepper
- Crack an egg into a bowl and add a few tablespoons of water. Whisk to make an egg wash.
- Place the sliced almonds on a plate.
- Dip the salmon in the egg wash and then press into the almonds so they stick to the salmon.
- Place the salmon onto the baking sheet.
- Bake for 15 minutes until almonds are browned and salmon is cooked through.
- While the salmon is cooking make the Beurre Blanc sauce
Beurre Blanc Sauce
- Heat a skillet over medium heat and add the olive oil.
- Once the oil is hot add the minced shallot and sauté until cooked and translucent, approx. 4-5 minutes.
- Add the white wine. Let it cook down, reducing by half.
- Continuously whisk in the COLD butter into the sauce, 1 tablespoon at a time. Continue to whisk until all butter is melted and sauce has thickened slightly
- Pour the sauce over the cooked salmon as soon as it comes out of the oven.
The butter for the sauce must be really cold in order for the sauce to come out right. Keep it in the fridge until you are ready to use it.