• 1-1/4 cups coarsely ground almonds
• ½ cup panko (Japanese style bread crumbs)
• 2 tablespoons all purpose flour
• ½ cup milk
• 1 egg, lightly beaten
• Olive oil
• 4 – (6 ounce) Wild salmon filets, skin removed
Preheat oven to 350 degrees.
Combine almonds, panko and flour in large bowl. Then in another bowl combine milk and egg.
Dip fish in the milk/egg mixture and then into the almond mixture, coating both sides. Set aside.
In large sauté pan – heat a thin layer of olive oil over medium heat. Add salmon and sear 1 minute on each side.
Place on a foil lined baking pan coated with cooking spray. Place salmon in oven and bake for 5-7 minutes or until center is done. Salmon is best eaten medium to medium well. Cooking it to “well done” will create a very dry fish.