Baked Salmon With Almonds And Lime Parsley Sauce
|Garlic||1 Clove (5 gm), finely chopped (Large Clove)|
|Lime juice||1 Teaspoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Olive oil||4 1⁄2 Teaspoon (Divided)|
|Chopped parsley||6 Tablespoon|
|Salmon fillets||24 Ounce (4 In Number, 6 Ounces Each)|
|Sliced natural almonds||3⁄4 Cup (12 tbs), lightly toasted|
In food processor or blender, combine garlic, egg yolk, lime juice, cumin, 1/4 teaspoon salt and pinch of pepper.
With machine running, slowly pour in vegetable oil and 1 1/2 teaspoons olive oil. (To prepare by hand, beat egg yolk until thick and lemon colored.
Beat in garlic, lime juice, cumin, 1/4 teaspoon salt and pinch of pepper.
Combine vegetable oil and 1 1/2 teaspoons olive oil.
Whisking constantly, add oil one drop at a time until mixture begins to thicken.
Pour remaining oil in a thin, steady stream, whisking constantly.) Mixture will resemble mayonnaise.
Fold in chopped parsley.
Place salmon in baking dish.
Brush with remaining 3 teaspoons olive oil; season with salt and pepper.
Spread lime-parsley sauce down center of each fillet.
Top with almonds.
Bake at 400°F for 8 to 12 minutes or until fish is just firm.