Crispy Baked Salmon
|Ready to serve chicken broth/Water||1⁄4 Cup (4 tbs)|
|Salmon fillets/Any other fillets||2 Pound (8 Ounce Each, Skin On)|
|Margarine/Butter||1⁄4 Cup (4 tbs), melted, divided|
|Dry bread crumbs||1 Cup (16 tbs)|
|Ground blanched almonds||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Grated lemon peel||2 Teaspoon|
|Lemon juice||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Sliced almonds||1⁄4 Cup (4 tbs)|
Heat oven to 375°F.
Spray 11 x 7-inch baking dish with nonstick vegetable cooking spray.
Pour broth into prepared dish.
Arrange salmon fillets skin-sides-down in prepared dish.
In medium mixing bowl, combine 1 tablespoon margarine, the bread crumbs, ground almonds, peel, juice, salt and pepper.
Brush fillets with 1 tablespoon remaining margarine.
Pat crumb mixture evenly on fillets.
Drizzle with 1 tablespoon remaining margarine.
Sprinkle almond slices evenly over crumb mixture.
Bake, uncovered, for 10 minutes.
Drizzle with remaining 1 tablespoon margarine.
Bake for 15 to 20 minutes, or until fish is firm and opaque and just begins to flake, and topping is golden brown.