ROASTED ALMOND CRUSTED SALMON WITH POMEGRANATE GLAZE.

ROASTED ALMOND CRUSTED SALMON WITH POMEGRANATE GLAZE. image

Yield 4

Number Of Ingredients 10

1 pound of salmon (cut into 4 pieces) or 4 salmon filets
2 egg whites, lightly beaten
1 cup crushed roasted almonds
3/4 cup panko bread crumbs
1/2 cup regular seasoned bread crumbs
1/3 cup flour (any kind works)
1 teaspoon salt
1 teaspoon pepper
2/3 cup pomegranate balsamic vinegar (regular balsamic will work too)
1/3 cup pomegranate juice

Steps:

Preheat oven to 425 degrees F. Place aluminum foil on a baking sheet, then set a wire rack on top. Spray the rack with non-stick spray. In a bowl, combine flour, panko, almonds, bread crumbs, and a half teaspoon each of salt and pepper. In a separate bowl, add the egg whites and lightly beat with a fork. Season the salmon with the remaining salt and pepper on both sides. Dip each piece in the egg white and coat thoroughly, then set in the bowl filled with bread crumbs, covered each piece completely and lightly pressing so the coating adheres. Gently place on the wire rack. I find that spritzing each piece of salmon with non-stick spray or olive oil gives the crust a nice crisp. Bake for 18-22 minutes, or until crust is golden brown and fish is flakey. Immediately after the fish goes into the oven, combine the vinegar and pom juice in a small saucepan and bring to a boil. Let simmer for 5-8 minutes, watching carefully as mixture does not boil over and stirring every so often. Turn off heat and let sit aside for 10-15 minutes to thicken. Drizzle on salmon before serving.