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1
Melt 2 tablespoons butter in heavy large saucepan over medium-high heat.
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2
Add leeks; saute 2 minutes.
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3
Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes.
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4
Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute.
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5
Mix in cream.
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6
Simmer until slightly reduced, about 2 minutes.
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7
Cool slightly.
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8
Transfer mixture to blender.
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9
Blend until smooth.
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10
Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible.
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11
Season sauce to taste with salt and pepper.
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12
(Sauce can be made 1 day ahead.
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13
Cover and refrigerate.)
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14
Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate.
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15
Place flour on another plate.
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16
Sprinkle salmon with salt and pepper.
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17
Dredge salmon in flour, shaking off excess.
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18
Lightly brush 1 side of salmon with beaten egg.
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19
Press brushed side of salmon into almond mixture, pressing lightly to adhere.
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20
Arrange salmon, nut side up, on baking sheet.
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21
Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat.
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22
Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes.
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23
Turn salmon over.
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24
Saute until salmon is cooked through and opaque in center, about 5 minutes.
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25
Transfer salmon to plates.
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26
Reheat sauce, stirring over medium heat.
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27
Spoon around salmon and serve.
