I got out my phone and did a quick recipe search right there in the aisle and fortunately, I managed to find one pretty quickly that sounded completely doable and had the added benefit of involving almonds, which I honestly could put on most of the things I eat and be perfectly happy.  This recipe involves making a topping for your salmon, made of bread crumbs, almonds and garlic, mixed together in your blender or food processor with a little olive oil added once the mixture is finely ground. You top your salmon, and then bake it at 400 until the crust is golden brown.

While that bakes, you can make the sauce to serve with your new, buttery, crispy topped salmon, which is made mostly of broth, lemon, thyme, butter and shallots and which is so fantastically good that you’ll wish you had made enough to pour on all of your food, for the rest of your life.  There might be a little bit of hyperbole in that statement, but seriously, this is good sauce.  I was definitely satisfied with these little upgrades to a fish I already loved, and I think you will be too.

Ingredients:

¼ cup Progresso plain dry bread crumbs

¼ cup Fisher blanched almonds

1 clove garlic

2 tablespoons Bertolli extra virgin olive oil

3 pounds salmon fillets (about 8 fillets)

1 tablespoon Argo cornstarch

1 ½ cups Swanson Chicken Broth or Swanson Chicken Stock

2 tablespoons ReaLemon lemon juice

1 teaspoon chopped fresh thyme leaves or ¼ teaspoon McCormick dried thyme leaves, crushed

3 tablespoons Land O Lakes butter

¼ cup chopped shallot or onion

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Quick Tip:  If you have trouble finding packaged blanched almonds, you can do it yourself by pouring boiling water over raw almonds and letting them soak until they’re cool enough to handle.  They’ll be softened and you should be able to remove the skins easily.

Thanks goes to Campbell’s Kitchen for this salmon success!