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Nut-Crusted Salmon With Ginger Butter Sauce Recipe
|Dry white wine||1⁄2 Cup (8 tbs)|
|White wine vinegar||1⁄2 Cup (8 tbs)|
|Chopped shallots||1⁄4 Cup (4 tbs) (2 Shallots)|
|Minced ginger||1 Tablespoon, peeled|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Blanched slivered almonds||1⁄3 Cup (5.33 tbs)|
|Macadamia nuts||1⁄3 Cup (5.33 tbs), chopped|
|Olive oil||1 Tablespoon|
|Brown sugar||1⁄2 Teaspoon|
|Honey||1 1⁄2 Teaspoon|
|Lime juice||1 Teaspoon|
|Skinless salmon fillets||28 Ounce (Four 7 Ounce Fillets)|
|Butter||6 Tablespoon, chilled, cut into 0.5 inch cubes (0.75 Stick Of Butter)|
Serving size: Complete recipe
Calories 3077 Calories from Fat 2021
% Daily Value*
Total Fat 227 g349.9%
Saturated Fat 87.2 g436.2%
Trans Fat 0 g
Cholesterol 772 mg
Sodium 599.2 mg25%
Total Carbohydrates 50 g16.7%
Dietary Fiber 12.3 g49.3%
Sugars 21.4 g
Protein 182 g363.3%
Vitamin A 72.8% Vitamin C 11%
Calcium 48.1% Iron 69.9%
*Based on a 2000 Calorie diet
Add cream; bring to boil.
Strain into heavy small saucepan.
In processor until mixture resembles coarse breadcrumbs.
Heat large nonstick ovenproof skillet over medium heat.
Sprinkle salmon with salt and pepper.
Cook salmon until browned on 1 side, about 1 1/2 minutes.
Turn salmon over.
Top with nut mixture, pressing to adhere.
Bake until salmon is opaque in center, about 7 minutes (if nut mixture isn't browned enough, place under broiler briefly).
Meanwhile, bring sauce to simmer; remove from heat.
Add butter a few tablespoons at a time, whisking until melted and smooth.
Season to taste with salt and pepper.
Transfer fish to plates.
Spoon sauce around fish and serve.