Ingredients:
1/2 cup sliced almonds, chopped
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel
salt
ground black pepper
1/3 cup all-purpose flour
8 ounces skinless salmon fillet
2 eggs, separate egg whites, and discard yoke. Beat egg whites in small bowl
2 tablespoons olive oil
Directions:
Mix almonds, parsley, lemon peel, about 1/8 teaspoon salt, and 1/8 teaspoon pepper on plate. 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 so that almond and seasoning mixture stick.
Heat 1-2 tablespoons oil in a heavy large skillet over medium heat. Add salmon to skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Saute until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates. Serve with lemon slices.
Servings: 2
Time preparation: 10 min.
Time total: 20 min.