Move over Legal Seafoods.
You got some competition in the Almond Encrusted Salmon with Beurre Blanc sauce category.
This is one of my favorite meals on the menu 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 to have it for dinner!
Almond Encrusted Salmon with Beurre Blanc Sauce
Author: Emily Goodman
- ¾lb to 1 lb of salmon
- 1 egg
- Sliced almonds
- 1 tablespoon of minced shallot
- ¼ cup of white wine
- 5 tablespoons of butter (keep this butter in the fridge until you need it - it has to be cold)
- Olive oil
Pre heat the oven to 375 F.
- Season the salmons with salt.
- Crack an egg into a bowl and add a few tablespoons of water to make an egg wash. Dip the salmon in the wash.
- Place your sliced almonds into a dish and press the salmon in flesh side down so they stick to the egg wash.
- Heat an oven proof skillet over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Place the salmon in almond side down.
- Cook almond side down for 2 to 3 minutes until the almonds are browned.
- Place the salmon in the oven for 7 to 9 minutes until it is cooked though.
For the Beurre Blanc (butter) sauce.
- Heat a skillet over medium heat and add the minced shallot.
- Add ¼ cup of white wine. Let it reduce by half.
- Stir in the remaining 4 tablespoons of COLD butter into the sauce 1 tablespoon at a time.
- Swirl the butter with a fork until melted and sauce thickens.
- Pour the sauce over the cooked salmon.
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.
I served mine over rice pilaf with a side of asparagus. Oh, and a big glass of white wine. I mean it was already out from using it to cook…