Salmon Amandine Recipe

Name: Salmon Amandine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 salmon fillets; 1/4 cup flour; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 teaspoons butter; 1 teaspoon canola oil; 1/2 cup almonds, slivered toasted; 2 tablespoons lemon juice; 2 tablespoons balsamic vinegar; 1 teaspoon parsley; 2 green onions, finely chopped; 2 tablespoons cream; 2 tablespoons chicken broth

Servings: persons

2 salmon fillets
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons butter
1 teaspoon canola oil
1/2 cup almonds, slivered toasted
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 teaspoon parsley
2 green onions, finely chopped
2 tablespoons cream
2 tablespoons chicken broth

1
Combine flour, salt and pepper.
2
Sprinkle salmon filet on each side with seasonned flour.
3
In skillet combine oil and butter; heat until hot and bubbly.
4
Add salmon and cook until golden on both side.
5
Carefully remove filets and place in a ovenproof pan.
6
Cook in a 350* oven for 10-15 minutes until fish flakes easily with a fork.
7
Place on serving plates.
8
While fish is finishing in the oven make sauce.
9
Deglaze pan by slowly stirring in lemon juice and vinegar.
10
Add parsley, green onions and chicken broth; bring to a boil;
11
Let sit and whisk in cream just before serving.
12
Spoon sauce on salmon filets.
13
Sprinkle with toasted almonds.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 salmon fillets, 1/4 cup flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, and more.

Yes, Salmon Amandine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Amandine

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