Almond Crusted Salmon Filet with Strawberries and Olives Salmon filets crusted with almonds served with strawberries and olives.
1/4 cup merlot or other dry red wine,
1/4 cup red wine vinegar,
1/4 cup shallots, finely chopped,
1 tbsp. heavy cream,
1/2 cup unsalted butter, cubed,
2 tsp. packed brown sugar,
1-1/4 cups DOLE® Chef-Ready Cuts Diced Strawberries, thawed,
8 oz. slivered almonds, coarsely chopped,
5 (6 oz. each) salmon fillets with skin,
as needed olive oil,
1/3 cup (optional) ripe olives, diced,
Step 1: Preheat oven to 350 F.
Step 2: Heat wine, vinegar and shallots in medium saucepan to boiling. Reduce heat; continue simmering 15 to 20 minutes or until liquid has reduced down to 1/4 cup. Stir in cream. Reduce temperature to low and start adding butter cubes, one or two at a time, whisking rapidly with a wire whisk.
Step 3: As butter melts and incorporates, add more butter and keep whisking. When finished the sauce should be thick and smooth. Add brown sugar, salt and pepper, to taste. Add 2/3 cup strawberries just before serving over fish.
Step 4: Spread almonds in shallow dish. Season salmon with salt and pepper. Press fillets into nuts on flesh-side of fish only; nuts will stick to fish. In batches place salmon, nut-side down, into skillet with oil as needed; over medium heat, cook until nuts are lightly browned.
Step 5: Place fillets, nut-side up, on large baking sheet sprayed with cooking spray. Bake 5 to 7 minutes or until desired doneness.
Step 6: Serve wine-butter sauce over salmon and sprinkle with remaining 1 cup diced strawberries and olives.