Salmone In Crosta Di Mandorle Recipe

Prepare oven and salmon

Preheat the oven to 200°C (400°F). Pat the salmon fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper.

Make crust mixture

In a shallow bowl combine almond flour, panko breadcrumbs, grated Parmesan, chopped parsley, and lemon zest. Stir to blend evenly.

In a small bowl whisk together Dijon mustard and 2 tbs olive oil. Brush the flesh side of each salmon fillet with the mustard mixture — this helps the almond crust adhere and adds flavor.

Press the almond mixture firmly onto the mustard-coated side of each fillet, creating an even crust layer about 3–4 mm thick. Place the fillets, crust-side up, on a parchment-lined baking sheet. If fillets have skin-on, place skin-side down.

Bake in the preheated oven for 10–14 minutes depending on thickness (about 12 minutes for 2-cm/3/4-inch thick fillets) until salmon reaches an internal temperature of 50–55°C (122–131°F) for medium-rare to medium and the crust is golden. For a crisper top, finish under a hot broiler 1–2 minutes, watching closely to avoid burning.

Remove from oven and let rest 2–3 minutes before serving. Drizzle with 1 tbs extra-virgin olive oil and a squeeze of lemon if desired.

Bring a small saucepan to medium heat and combine 1/2 cup white wine vinegar, 1/2 cup water, 1 tsp sugar, 1/2 tsp salt, 1 bay leaf and 1/2 tsp black peppercorns. Stir until sugar and salt dissolve and the mixture just comes to a simmer.

While the liquid heats, heat 2 tbs olive oil in a skillet over medium-high. Add the halved zucchini, cut side down, and sear until lightly golden, about 2–3 minutes per side. Remove zucchini to a plate.

In the same skillet lower heat to medium, add thinly sliced shallot and garlic and sweat for 1–2 minutes until softened but not browned. Pour the warm vinegar mixture into the skillet, return the zucchini to the pan, spoon some of the pickling liquid over them, and simmer gently for 3 minutes to let flavors marry.

Turn off the heat and let zucchini cool in the escabeche liquid to room temperature. The zucchini can be used warm or chilled; if making ahead, refrigerate covered up to 24 hours to deepen flavors.

Heat 1 tbs olive oil in a small saucepan over medium heat. Add the chopped shallot and 1 garlic clove and sweat until translucent, about 2–3 minutes.

Add the chopped zucchini and sauté for 3–4 minutes until beginning to soften. Pour in 1/2 cup stock and bring to a simmer. Cook until zucchini is tender, about 5 minutes.

Remove from heat and blend the zucchini mixture until very smooth using an immersion blender or in a countertop blender. Return to low heat, stir in 1/4 cup heavy cream and 1 tsp lemon juice. Season with 1/2 tsp salt and 1/4 tsp black pepper. Warm gently and keep sauce smooth; if too thick, thin with a tablespoon or two of stock or water to reach a pourable sauce consistency.

Taste and adjust seasoning. Keep warm until plating.

Spoon a pool of the warm zucchini sauce onto each plate (about 3–4 tbs). Place a portion of escabeche zucchini beside the sauce (2–3 halves per plate).

Set an almond-crusted salmon fillet on top of the sauce so the crust faces up. Spoon a little of the escabeche pickling liquid over the zucchini for brightness, if desired.

Garnish with microgreens or chopped parsley and a lemon wedge. Serve immediately.