Salmon a la Provencale is a delightful way to prepare salmon. Crusted with crushed almond meal and breadcrumbs, and baked – super delicious!
Salmon a la Provencale Recipe-
- 2 fillets (about 8 to 10 oz. each) of wild-caught fresh salmon, skinned
- 3 tbsp. almond meal, or minced almonds
- 4 tbsp. butter, melted
- 4 tbsp. finely crumbled dried breadcrumbs
- 2 tbsp. freshly grated Parmigiano Reggiano cheese
- 2 tsp. dried basil or 4 tsp. fresh basil
- 4 tsp. fresh cilantro
- 2 tsp. finely shredded lemon peel
- 4 large cloves garlic, minced
- 1 tsp. black pepper
- scallion infused olive oil
- sliced lemon wedges, for garnish
- Preheat your oven to 450 degrees Fahrenheit.
- Rinse and wash the salmon fillets, then pat them dry.
- In a wide-bottomed mixing bowl, blend together the breadcrumbs, softened butter, cheese, almonds, basil, cilantro, lemon peel, garlic and black pepper.
- Lightly oil the salmon fillets, then dredge them through the seasoned breading mixture, making sure they are well coated on all sides. You can even press down on the breading to ensure adhesion.
- Place the fillets on a lightly oiled baking pan or in a baking dish, and bake them until the flesh flakes apart easily with a fork. Usually 4 to salmon on greased broiler pan. Spoon almond mixture on top of fillets and spread evenly. Bake the salmon at 450-degrees F for about four to six minutes on ea minutes will do it.
- Serve your Salmon a la Provencale with some colorful fresh greens and a garnish of fresh cilantro. A side dish of roasted asparagus spears is an especially good accompaniment to Salmon a la Provencale.