Tuesday, February 23, 2010

Almond Crusted Salmon Fillet

My friend Joanne has asked for a good recipe for salmon or for a mild white fish.  I found this recipe from my treasury of old Skidmore College Dining Services recipes. It's among those in a gift note pad that was printed for alumni at Reunion time.  This one little note pad is loaded with really terrific recipes, some of which I've featured on this blog in the past. 

Serve this salmon fillet with your favorite vegetable and rice pilaf for a truly delicious and nutritious dinner.

Baked Salmon Fillets with Almond Crumb Crust

3 tablespoons fine plain dry bread crumbs
2 tablespoons finely chopped fresh parsely
1 tablespoon finely chopped almonds
1 teaspoon dried Italian seasoning
Dash salt
1/8 teaspoon pepper
1 egg white
1.5 lb. salmon fillet, cut into six pieces

Heat oven to 425 degrees F.  Spray 12x8" (2 quart) baking dish with non-stick cooking spray.  In shallow dish or pie pan, combine bread crumbs, parsley, almonds, Italian seasoning, salt and pepper; mix well.  Place egg white in aother shallow dish or pie pan; beat well.  Dip tops of salmon fillets into egg white; coat with crumb mixture.  Place skin side down, crumb side up, in spray coated dish.

Bake at 425 F for 10-20 minutes or until fish flakes easily with fork.

Makes six servings. 

Photo image: http://images.google.com/images?hl=en&source=hp&q=almond+crusted+salmon+fillet&btnG=Search+Images&gbv=2&aq=f&oq=&aqi=

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