Crunchy fish with cream-n-sour sauce. I added couscous for side. Adapted from Epicurious.com.
2 tbsp. butter
1 medium leeks, halved, thinly sliced (white and pale green parts only)
2 tbsp. fresh lemon juice
1/2 cup whipping cream
1/4 cup sliced almonds, chopped
1/4 cup chopped fresh parsley
1 tsp. grated lemon peel
salt and black pepper
2 skinless salmon fillets
Melt butter in heavy large saucepan over medium-high heat. Add leeks; sauté 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir, about 1 minute. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly. Transfer mixture to blender. Blend until smooth. Season sauce to taste with salt and pepper.
Mix almonds, parsley, lemon peel, salt and pepper on plate. Dip salmon in a beaten egg, then press skinless side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, nut side up, on baking sheet. Bake at 450° for 10-15 minutes or until fish flakes easily with a fork.
Reheat sauce, stirring over medium heat. Spoon around salmon and serve.