Almond crusted wild BC sockeye with braised leeks, potatoes and lemon cream sauce
It's a mouthful, both on the fork and to say, but trust us, it's delicious! Very little work, and it looks like a restaurant-quality dish made in the comfort of your home. When this hits the table, you will look like a rockstar! Take your time with the sauce at the end, though. It's worth it!
Ingredients
For Each Salmon Serving
1 4-6 oz piece of BC Wild Sockeye Salmon
¼ cup Almonds Slices – Rough Chopped
Zest from a ¼ of a Lemon
2 tbsp Fresh Grated Parmigiano
1 Egg – beaten
½ cup Flour
2 tbsp Grapeseed Oil
For the Leeks and Potatoes – Per serving
1 Leek – White and Light Green End only – Remove the outside leaves and Slice Lengthwise – Wash Well
2 Fingerling Potatoes – halved length wise
2 tbsp Grapeseed Oil
1 cup Chicken Stock
For the Lemon Cream
½ Lemon – Zested
½ cup Half and Half Cream
2 tbsp Parmigiano
1 tbsp Flour
Garnish with Micro Greens and Chives Sauce
Directions
Heat pan to Medium-High and add the oil. Once the pan comes to a high temp, add the leeks and potatoes CUT SIDE DOWN into the pan. You want to colour them with a good sear, which takes about 5 mins. Keep an eye on it so that you don’t burn them. Add your chicken stock and cover the pan once a dark sear has happened on the vegetables. Reduce the heat to low medium and let it simmer away for about 10-15 min. The potatoes will be fork tender when done.
While the potatoes and leeks are cooking, let’s get the Salmon ready! On a plate, mix your almonds, lemon zest and parmesan cheese. Start by dusting the Salmon flesh with flour, then into the egg. Then take the Salmon, place it into the almond mix, and press it into the flesh well to stick. You want to get a good coating on the flesh side of the Salmon.
Now, get another pan on the heat to medium and add the grapeseed oil. Once the pan is at temp, place the Salmon almond crust side down first. We want to create a crunchy topping. Allow this to pan-fry for 4-5 min, or until the crust is set well and solid. Flip and sear the skin side for another 3-4 min or till the Sockeye is cooked to your liking. Remove from the pan and get ready for your sauce.
Remove the vegetables from the braising pan, leaving the leftover chicken stock in it. Add your cream, parmesan, and lemon zest, then mix well and bring it to a simmer. Allow this to cook off and reduce roughly to half the starting amount for a couple of minutes. Dust in the flour and whisk well to avoid clumping. The sauce should thicken up to coat a spoon. Remove from the heat and begin to plate!
Start by laying the leeks on the plate, with the potatoes beside it. Then add your Sockeye to the leeks. Spoon the lemon cream onto the plate around the Salmon and finish with greens and chives.
Enjoy!
Recipe and photos by Cory Walby, www.saturdaynighttestkitchen.com
This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.
