Almond-Crusted Salmon w/ Leek and Lemon Cream recipe

2 tbsp butter
1 medium leeks, halved, thinly sliced (white and pale green parts only)
1 1/2 tbsp fresh lemon juice
1 cup all-purpose cream
1/8 tsp McCormick nutmeg ground
1/8 tsp McCormick fine salt
1/8 tsp McCormick black pepper ground

Sauce:
Saute leeks in butter until leeks are very tender
Add lemon juice and stir until liquid evaporates
Mix in cream, simmer until slightly reduced. Cool slightly and transfer to a blender. Blend until smooth
Strain sauce and season to taste with salt and pepper


1/2 cup almonds, chopped
1/8 tsp McCormick almond extract
1 tbsp fresh parsley leaves, chopped
1/4 tsp fine salt
1/8 tsp McCormick black pepper ground
1 cup all purpose flour
1/4 kilo skinless salmon fillets (about 2 slices)
2 egg, beaten to blend
1 tbsp butter
1 tbsp oil


Mix almonds, parsley, lemon peel, salt, and pepper on plate. Set aside. 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 to adhere.

Melt butter with oil over medium heat.
Add salmon, almond-coated side down, and cook until crust is brown. Turn salmon over. Saute until salmon is cooked through. Transfer salmon to plates.
Spoon sauce around salmon and serve