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This recipe can be prepared in 30 minutes or less
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1/4 cup plain dry bread crumbs 1/4 cups blanched almonds 1 clove garlic 2 tablespoons olive oil 8 salmon fillets (about 3 pounds)1 tablespoon cornstarch 1 1/2 cups Swanson® Chicken Stock 2 tablespoons lemon juice 1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves, crushed3 tablespoons butter 1/4 cup chopped shallot OR onion
Place the bread crumbs, almonds and garlic into a food processor or blender. Cover and process until the mixture is finely ground. Gradually pour in the olive oil while the food processor is running and process until the mixture is moist. Place the salmon into a roasting pan. Top the salmon with the bread crumb mixture and press to adhere. Bake at 400°F. for 15 minutes or until the salmon flakes easily when tested with a fork and the bread crumb mixture is golden. Remove the salmon from the oven and keep warm. Stir the cornstarch, stock, lemon juice and thyme in a medium bowl until the mixture is smooth. Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Add the shallots and cook until they're tender. Stir in the cornstarch mixture and heat to a boil. Cook and stir until the sauce boils and thickens. Add the remaining butter and cook and stir until it's melted. Serve the salmon with the sauce.
Place the bread crumbs, almonds and garlic into a food processor or blender. Cover and process until the mixture is finely ground. Gradually pour in the olive oil while the food processor is running and process until the mixture is moist.
Place the salmon into a roasting pan. Top the salmon with the bread crumb mixture and press to adhere.
Bake at 400°F. for 15 minutes or until the salmon flakes easily when tested with a fork and the bread crumb mixture is golden. Remove the salmon from the oven and keep warm.
Stir the cornstarch, stock, lemon juice and thyme in a medium bowl until the mixture is smooth.
Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Add the shallots and cook until they're tender. Stir in the cornstarch mixture and heat to a boil. Cook and stir until the sauce boils and thickens. Add the remaining butter and cook and stir until it's melted. Serve the salmon with the sauce.
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