1 cup coarsely ground almonds
1/2 cup flour
1/2 tsp. salt
1/4 tsp. pepper
four 8 oz. salmon fillets (deboned and skinless)
greased baking pan or sheet
2 T. butter
2 carrots, thinly sliced or cut julienne on a mandoline
2 zucchini, thinly sliced or cut julienne on a mandoline
salt and pepper to taste
1/2 cup half and half
1 T. chopped fresh tarragon
3-4 cups cooked white and wild rice mixture, cous cous or mashed potatoes
Place beaten in shallow pan. Place almonds, flour, salt and pepper on
waxed paper or shallow pan. Dip salmon fillets in eggs then in almond
mixture, coating well on both sides. Place on greased baking pan.
Bake in preheated 375 degree oven for 8-10 minutes, depending on thickness of
salmon fillets. While salmon is cooking, heat butter in skillet. Sautethe
carrots and -zuccliini with the salt and pepper for 2 minutes on medium heat,
or until cooked but still crispy. Add half and half and tarragon. Cook
another minute, stirring while cooking. Remove from heat.
Place a serving of rice in center of plate. Top with a salmon fillet,
then with 1/4 of the zucchini and carrots with some of the sauce. Serve at
once with a sprig of tarragon on top. Serves 4.