ISO advice making almond-crusted salmon

[Mylegsbig]

I want to crush up some almonds and coat some sockeye salmon i have.

what would be a good binder? I want a really good adhesive i hate crusts that fall apart.


Also, should i cook it as normal? Medium heat, ss skillet, olive oil, 3 minutes a side.

Cheers guys!

[TATTRAT]

No binder, just spin up your almonds real well. I have also had fine results with just sliced almonds. Just press the fish into them really well.

Start almond side down, medium heat, toast, flip, finish.

[Mylegsbig]

you mean put em in the blender?

could i still to this fish with lemon if i crust it with almonds?

[Poppinfresh]

I don't see why not on the lemons. And to reiterate the guy with egg on his face (:P) you don't really need a binder. I regularly crust my salmon with macadamia nuts (heavenly, but a little pricey). I do use olive oil on the fish, but it's hardly what I'd call a binding agent.

[TATTRAT]

Not blender, but food processor.

[Mylegsbig]

at moms house...no access to food processor.... is it even worth it. i would think a blender would have a similar effect.

[GB]

Use a chefs knife leg. Just chop them up nice and fine. I think a blender might make them too fine. A knife won't take very long though.

[Mylegsbig]

This is "previously frozen" sockeye salmon ....i forgot to smell it..i hope its worth a crap....is previously frozen fish any good? ugh.

[Poppinfresh]

Got news for ya, Big: Most fish is previously frozen. It's fine, especially for someone who lives in Texas. You don't have the benefit of living literally a couple of miles away from fresh salmon like some of us; just like we don't have the luxury of living next to shrimp.

[Mylegsbig]

well we can get awesome fresh fish..but usually only one at a time...they had fresh halibut only today and i didnt wanna pay 20 a pound