Salmon is an oily fish that should be included in everyone’s diet because it is high in omega-3 essential fatty acids, proteins with high biological value, vitamins, and minerals. Today we have a recipe for salmon in green almond sauce that will allow you to fully enjoy its flavor and health benefits. This dish has everything you need to succeed at the table: it’s simple to prepare and delicious. You’ll be very good if you cook it one day when you have guests to eat.
The key to making this salmon in green almond sauce perfect for you is to grill it on a hot plate. Season the loins with salt and pepper and grill them on both sides (back and forth). In terms of time, don’t leave it too long or it will become very dry. Three minutes on each side should suffice. This will result in a golden outside and a soft, juicy inside. When bringing the dish to the table, pour the green almond sauce into the bottom of a bowl, top with the salmon, and garnish with finely chopped parsley and toasted almonds. Its flavor will astound you.
Salmon, with its firm meat and delicate and smooth flavor, lends itself to a wide range of preparations. It’s delicious in a bean and steamed salmon salad, marinated salmon and rice timbales, or in a marmitako.
- 2 glasses of fish broth
- 4 sprigs of parsley
- 50 grams of peeled toasted almonds
- 1 teaspoon of cornmeal
- ½ glass of white wine
- 4 salmon loins of 200 g each
- Olive oil
- Cook the fish broth with 3 sprigs of parsley in a saucepan for about 4 minutes. After that, add the mixture to the blender glass along with 40 grams of almonds and crush with an electric arm.
- Return the sauce to the fire. When the sauce is boiling, add the cornstarch and white wine to thin it out. Stir until the sauce thickens, season to taste, and set aside.
- Heat an iron in a pan over a flame. Season the salmon fillets and grill them for 3 minutes on each side.
- Put the salmon in a bowl, pour some of the sauce on top (reserve the rest), and garnish with the remaining chopped parsley and 10 grams of chopped toasted almonds.
- tongs. Then, thoroughly wash it and dry it with absorbent kitchen paper.
- Add more or less fish stock to achieve the desired texture. If you want to thicken it even more, add some cornmeal.
Instead of parsley and toasted almonds, top the salmon with a crispy Serrano ham. Place a few ham slices on a baking sheet lined with parchment paper and bake for 10 minutes at 180 ° until crisp. You can also add some piquillo pepper strips.
- Serve this salmon with boiled white rice to round out the meal.
Amount Per Serving Calories 247Total Fat 17gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 32mgSodium 484mgCarbohydrates 5gFiber 2gSugar 1gProtein 16g