This tutorial shows you how to make almond-crusted salmon with strawberry sauce. This colorful and creative almond-crusted salmon with strawberry sauce recipe was adapted from one made by Chef Alex Araizaga at the Historic Santa Maria Inn in Santa Maria, CA. Strawberries are the major crop in that area of California, and here they are wonderful used in a savory salmon dish.
1. Season the salmon with salt and pepper. With what was the skin side up, dip the other side of the fish in the flour, then in the egg, then press firmly on the plate of slivered almonds so that the entire surface is coated with the nuts.
2. Place an oven-proof skillet on medium heat and add the olive oil. Place the salmon almond crust side down in the pan and saute for 2-3 minutes until the almonds begin to get a light golden brown color (be careful not to burn the nuts!). Flip the salmon fillets over so the almond crust side is up and roast in the preheated oven for 7-8 minutes, or until done to your liking.
3. While the salmon is cooking, make the sauce by adding the sliced fresh strawberries, water, demi-glaze, and lemon to a saucepan. Bring to a boil and cook for 3 minutes. Remove and add to a blender. Carefully puree the mixture. Strain back into the saucepan to remove the small seeds, and reduce over medium heat until slightly thickened (this may not be necessary if the sauce is already at a desirable thickness.
4. Turn off the heat. Taste the sauce and season with a pinch of salt. Stir in the diced strawberries. Ladle the sauce on to a warm plate and place the fish over the top.
5. Serve and enjoy!
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