Almonds offer a wonderful nutty taste to any fresh fish. ‘Salmon almondine’ with a rum marinade adds a unique flavour to capture the natural taste of salmon. With a blend of spices and herbs this encrusted fish is a delight to serve guests.
The toasted topping is a treat and a great way to enhance the look and taste of fresh from the sea salmon.
2 salmon steaks
10-15 whole almonds
1/4 cup panko bread crumbs
1 tbsp chopped parsley
1 tsp garlic plus
pinch of thyme
pinch of dry mustard
1/4 tsp lemon pepper
1 oz. rum ( Appleton or dark rum )
1/4 cup extra virgin olive oil
1 tbsp vinegar
1/4 tsp rosemary
1 clove garlic, chopped
1 tbsp parsley, chopped
pinch of black pepper
1 tbsp lemon juice or fresh squeeze lemon
Mix together the marinade and pour over the salmon steaks. Cover and refrigerate for one hour. Turn after 1/2 hour.
Place the whole almonds in a baggy and using a mallet, pound the almonds until they are in small pieces. Save a few to toast and use for the top of the fish. Mix together the dry ingredients and the chopped parsley. Using only the white of the egg, dip the salmon steaks, coating both sides and then placing into the dry almond mixture.
Preheat oven to 350 degrees. On a pie plate, add the whole almonds to toast in the oven. Place the steaks on a wire rack and onto a baking sheet or you can also place them in a greased baking dish.
Bake for 20 minutes and then broil for a few minutes at the end to brown the almond coating.
Serve with rice and peas and fresh vegetables. and garnish with parsley and lemon wedges. Top the fish with toasted almonds.
Pair with the new French Chardonnay, ‘Hob Nob’. A suble hint of almonds, hazlenuts and honey.