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Are you looking for a delicious and easy way to prepare salmon for dinner? If so, you might want to try this salmon almondine recipe that is ready in less than 15 minutes. Salmon almondine is a classic French dish that consists of pan-seared salmon fillets topped with a buttery almond sauce. It’s simple, elegant, and full of flavor.
What kind of Almond Should I Use For The Salmon Almondine Recipe?
But what kind of almonds should you use for the almondine? Almonds come in different shapes, sizes, and flavors, and they can affect the taste and texture of your dish. Here are some tips to help you choose the best almonds for your almondine:
Use raw almonds. Raw almonds have a mild and nutty flavor that complements the fish without overpowering it. They also have a crunchy texture that adds contrast to the tender fish. Avoid roasted or salted almonds, as they can make your dish too salty or oily.
Use sliced almonds. Sliced almonds are thin and flat, which makes them easy to coat the fish with. They also brown evenly and quickly in the oven or skillet, creating a nice crust on the fish.
Ingredients
- Salmon (2 fillets), 8 ounces
- Pinch of salt and pepper
- Butter (divided), 2 tablespoons
- Almond slices, ¼ cup
- Olive oil, 1 tablespoon
- 1 lemon juice
- Several fresh herbs like parsley, chives, basil, cilantro, etc.)
Step By Step Instructions To Make Salmon Almondine Recipe
Step 1
The salmon should be patted dry with a towel. Both sides of the fillets should be seasoned with salt and pepper.
Step 2
Put half of the butter (1 tablespoon) into a large shallow pan and melt it over low heat.
Step 3
Cook the almonds until golden (2-3 minutes) after the butter has melted (but not browned). Remove the almonds from the butter and set them aside.
You may not be able to see the almonds because of the foaming butter. Make sure the almonds do not burn while cooking.
Step 4
Put the heat on medium. To the pan, add 1 tablespoon of butter and 1 tablespoon of olive oil. (When using salmon that is very fatty, such as king salmon, do not use olive oil).
Step 5
Depending on the thickness of the fillets, cook for 2-4 minutes.
Step 6
It is expected that the fish’s flesh will become opaque as it cooks. Flipping the fish should be done when it’s halfway through. Flipping the fish should be done without touching it.
Step 7
Test the fish using a thin metal spatula. You can flip the fish if the spatula glides under it without sticking. If the fillets do not release after 30 seconds, wait for another 30 seconds. Upon completion of cooking, they will remove them.
Step 8
Cook for another two to four minutes until the fish is done. Depending on the thickness of the fillet, the cooking time will vary. The fish is done when it is fully opaque and no longer has any translucent patches. Watch the sides of the fillets for this indication.
Step 9
Cover or bake the fish at 200°F to keep it warm. Remove excess butter from the pan, then transfer the fish to plates, leaving the remaining butter in the pan.
Step 10
The heat should be reduced to medium-low and lemon juice should be added to the pan at this time. Pour the juice into a bowl, stir it, and let it simmer for about a minute. Turn off the heat after adding half the herbs.
Step 11
Toasted almonds and remaining herbs should be served alongside the fish.
Recipe Variations
If you want to spice up your Salmon Almondine Recipe, here are some variations you can try:
- Add some lemon juice and zest to the almond sauce for a tangy twist.
- Use pecans or walnuts instead of almonds for a different nutty flavor.
- Sprinkle some fresh herbs like parsley, dill, or basil over the salmon before serving.
- Add some capers or olives to the almond sauce for a salty contrast.
- You can substitute coconut oil or ghee for butter for a dairy-free recipe.
Frequently Asked Questions
Is it possible to make this Salmon Almondine Recipe with frozen salmon fillets?
Frozen salmon fillets can be used for this salmon almondine recipe, but they need to be thawed first.
Can I use other types of nuts instead of sliced almonds?
Yes, you can use other types of nuts instead of sliced almonds. However, you may need to adjust the amount and the baking time depending on the size and texture of the nuts. Some possible alternatives are chopped walnuts, pecans, pistachios, or hazelnuts.
How should I store leftover Salmon Almondine?
To store leftover Salmon Almondine, you should follow these steps:
– Refrigerate the salmon after it has cooled completely.
– Transfer the salmon and the sauce to an airtight container or a ziplock bag.
– It can be kept in the refrigerator for 2-3 days or frozen for up to three months.
– Reheat gently in the microwave or on the stovetop until heated through.
Conclusion
Salmon Almondine Recipe is a delicious and easy dish that can be prepared in less than 15 minutes. It is perfect for a weeknight dinner or a special occasion. The crispy almonds add a nice crunch and flavor to the tender salmon fillets. Serve it with some steamed vegetables or rice for a complete meal. Enjoy!
More Dinner Recipes
Salmon Almondine Recipe
Ingredients
- 8 ounces Salmon (2 fillets)
- Pinch of salt and pepper
- 2 tablespoons Butter (divided)
- ¼ cup Almond slices
- 1 tablespoon Olive oil
- 1 lemon juice
- Several fresh herbs like parsley, chives, basil, cilantro, etc.)
Instructions
- The salmon should be patted dry with a towel. Both sides of the fillets should be seasoned with salt and pepper.
- Put half of the butter (1 tablespoon) into a large shallow pan and melt it over low heat.
- Cook the almonds until golden (2-3 minutes) after the butter has melted (but not browned). Remove the almonds from the butter and set them aside.You may not be able to see the almonds because of the foaming butter. Make sure the almonds do not burn while cooking.
- Put the heat on medium. To the pan, add 1 tablespoon of butter and 1 tablespoon of olive oil. (When using salmon that is very fatty, such as king salmon, do not use olive oil).
- Depending on the thickness of the fillets, cook for 2-4 minutes.
- It is expected that the fish's flesh will become opaque as it cooks. Flipping the fish should be done when it's halfway through. Flipping the fish should be done without touching it.
- Test the fish using a thin metal spatula. You can flip the fish if the spatula glides under it without sticking. If the fillets do not release after 30 seconds, wait for another 30 seconds. Upon completion of cooking, they will remove them.
- Cook for another two to four minutes until the fish is done. Depending on the thickness of the fillet, the cooking time will vary. The fish is done when it is fully opaque and no longer has any translucent patches. Watch the sides of the fillets for this indication.
- Cover or bake the fish at 200°F to keep it warm. Remove excess butter from the pan, then transfer the fish to plates, leaving the remaining butter in the pan.
- The heat should be reduced to medium-low and lemon juice should be added to the pan at this time. Pour the juice into a bowl, stir it, and let it simmer for about a minute. Turn off the heat after adding half the herbs.
- Toasted almonds and remaining herbs should be served alongside the fish.