Almond Crusted Salmon with Sherry Cherry Sauce
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Almond Crusted Salmon with Sherry Cherry Sauce
- lunch
- entrée
- 4 servings
- 30 minutes
Ingredients
- 2 lb King Salmon, skin on. Portioned into 6-7 oz piece
- ½ C Maple Syrup
- 2 T vegetable oil (any high heat oil)
- chives for garnish
Crust Ingredients
- ½ C almond flour
- ¼ tsp paprika
- ¼ tsp salt season with pepper
- 1 tsp lemon zest
Sauce Ingredients
- 1/2 C dried cherries
- 1/2 C Sherry Wine
- 1 T maple syrup salt to season
Crust Directions
- Mix all ingredients together
- Brush maple syrup onto flesh side.
- Dip the maple syrup covered filets into almond flour to coat the top side only.
Cooking Directions
- Heat oil in non stick pan on high heat. Once hot, add salmon filet flesh side down to brown(side with almond coating). Cook for 2-3 minutes then flip onto skin side to cook for 2-3 more minutes. Internal temperature should read 120 degrees. Tent in foil while making sauce.
Sauce Directions
- Add sherry wine to deglaze hot pan. Immediately add dried cherries to pan. The sauce will reduce quickly in the hot pan. Add maple syrup to finish.
- Toss the sauce with any side vegetables like asparagus, peas etc. Serve Salmon on a bed of vegetables and garnish with minced chives.
Serves 4-6
Recipe by Chef Liz McCune of Eat Seattle.