It takes just about 30 minutes to prepare this enticing baked salmon dish, featuring an almond-garlic breadcrumb topping and a luscious thyme and lemon-butter sauce.
cost per recipe: $23.74
The price is determined by the national average.
cup plain dry bread crumbs
cup blanched almonds
tablespoons olive oil
pounds salmon fillet(about 8 fillets)
cups Swanson® Chicken Broth or Swanson® Chicken Stock
tablespoons lemon juice
teaspoon chopped fresh thyme leavesor 1/4 teaspoon dried thyme leaves, crushed
cup chopped shallotor onion
Place the bread crumbs, almonds and garlic into a food processor or blender. Cover and process until the mixture is finely ground. Gradually pour in the olive oil while the food processor is running and process until the mixture is moist.
Place the fish into a roasting pan. Top the fish with the bread crumb mixture and press to adhere.
Bake at 400°F. for 15 minutes or until the fish flakes easily when tested with a fork and the bread crumb mixture is golden. Remove the fish from the oven, cover and keep warm.
Stir the cornstarch, broth, lemon juice and thyme in a medium bowl until the mixture is smooth.
Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir in the cornstarch mixture and heat to a boil. Cook and stir until the mixture boils and thickens. Add the remaining butter and cook and stir until it's melted. Serve the sauce with the fish.