John Myers
Salmon with Almond Crust
The perfect salmon with almond crust recipe with a picture and simple step-by-step instructions.
- 4 Stems Thyme
- 40 g Toast bread, 2 slices
- 50 g Flaked almonds
- 75 g + 1 tsp Butter
- Salt pepper
- 600 g Spinach
- 1 Onion
- 600 g Salmon fillet
- 1 tbsp Oil
- 200 ml Vegetable broth
- 150 ml White wine
- 100 g Whipped cream
- Grated nutmegs
- Chop the thyme, finely chop the toast in the universal chopper. Roast the almonds without fat, leave to cool. Combine 75 g butter, thyme, toast and almonds. Season with salt and pepper.
- Wash the spinach. Peel and dice the onion. Cut the salmon into 4 pieces, season with salt and pepper. Fry in hot oil for 1-2 minutes. Place in 4 ovenproof bowls (or a large baking dish). Spread the butter mix on the salmon slices. Pour in the stock and wine and bake in the preheated oven at 200 ° C (convection: 175 ° C) for about 10 minutes.
- Heat 1 teaspoons of butter. Sauté the onion in it, add the spinach and cream. Season with salt, pepper and nutmeg. Bring to the boil and simmer for about 8 minutes. Serve the spinach with the salmon. Parsley and potatoes go well with this.
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