Description

This is a delightful dish. Wild King Salmon Crusted with Sliced Almonds and served with a Beurre Rouge.(Red Wine Butter Sauce) Chef Kfir likes to serve this with his sauteed brussel sprouts.

Ingredients

• 1  Pound(s) Wild King Salmon, cut in to 2 portions
1
• 2  Each Egg Yolks
2
• 2  Tea Spoon(s) Dijon Mustard
3
• 1  To Taste Kosher Salt
4
• 1  Table Spoon(s) Butter
5
• 2  Table Spoon(s) Blended Oil (75% neutral / 25% olive)
6
• 1/2  Cup(s) Almonds, sliced
7
• 1  Tea Spoon(s) Beurre Rouge
8
•  As Needed Cilantro (for garnish)
9

Directions

1. Preheat oven to 350 degrees.
2. Season the portions of Wild King Salmon with salt on both sides.
3. Mix the yolks and mustard together and brush them on the show side of the fish (top side).
4. Press the dressed side of the fish into the sliced almonds so they adhere to the salmon.
5. In a thick bottom sauce pan, heat the butter and oil .
6. Just as it is turning brown, add the salmon, almond side down.
7. Do not move it around, let the crust set and turn golden brown.
8. Once golden, approximately 4 minutes, gently flip the salmon and bake for 5 minutes.
9. Let salmon rest for 5 minutes before serving to let juices settle.
10. Plate the Beurre Rouge in a circle on the plate and place the salmon over it.
11. Place vegetable of your choice around the plate and garnish with a bit of cilantro.
12. Enjoy!