1/4 cup chicken broth
2 pounds salmon fillets
1/4 cup melted butter
1 cup panko (Japanese style bread crumbs—available in the ethnic food section)
2 tsp. grated lemon peel
1/4 cup plus 2 tbsp. ground blanched almonds
1 tbsp. plus 1 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
Oil a 11 x 7” baking dish. Pour broth in baking dish. Arrange salmon in dish.
Mix 1 tbsp. melted butter, panko, almonds, lemon peel, juice, salt and pepper.
Pour remaining butter on fillets. Pat the crumb mixture on the fish.
Bake in a 425’ oven on high rack until just done.
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