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Almond crusted salmon with strawberry demi-glace sauce

Recipe by:By Alex Araizaga
Historic Santa Maria Inn, Santa Maria


  • Strawberry sauce
  • 12 fresh or frozen strawberries
  • 1 cup sugar
  • 1 cup water
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. cornstarch
  • 1/8 cup ice water
  • 1/4 cup black raspberry liqueur, such as Chambord
  • Salmon
  • 4 (7-oz.) salmon fillets
  • 1/2 cup flour, for dusting
  • 1 egg, lightly beaten
  • 1/2 cup toasted sliced almonds
  • 2 tbsp. olive oil
  • 1/4 cup demi-glace sauce (see note)


For strawberry sauce: Mix strawberries, sugar and 1 cup water in a small saucepan. Bring to a boil. Remove from heat, transfer to a blender and blend. Strain to remove strawberry seeds. Return sauce to stove and bring to a boil. Stir in lemon juice. Meanwhile, mix cornstarch and 1/8 cup water in a small bowl. Stir cornstarch mixture into sauce to thicken to desired consistency. Stir in liqueur. Sauce can be made ahead and stored up to 3 days in the refrigerator. Use leftovers for desserts and dressings.

For salmon: Dust salmon with flour, then dip in egg. Press salmon against almonds to create a crust on the top layer of the salmon. Pour olive oil into a hot pan and lay salmon almond side down. Cook until golden brown, about 3 minutes. Turn and cook for an additional 3 to 4 minutes. Remove from heat and keep warm.

To serve: Heat demi-glace sauce and 1/4 cup of the strawberry sauce. Pour sauce on plates and lay a salmon fillet on top. Serve with mashed potatoes and vegetables.

Note: Demi-glace sauce is a rich brown sauce that can be purchased at specialty stores or made from scratch. Brown gravy is a possible substitute.

Serves 4

Califonia Bountiful