Rating: 4 stars
6222 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 6222
  • 5 star values: 0
  • 6,222 Ratings
Clifford A. Wright
November 2001

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a mini processor, finely grind the almonds. In a large skillet, heat 3 tablespoons of the olive oil. Stir in the almonds, the onion, cilantro, garlic, anchovies and cayenne and season with salt and pepper. Add the salmon to the skillet and spoon some of the almond mixture on top. Season the salmon with salt and pepper and drizzle with a little olive oil. Cover the salmon and cook over moderate heat for 5 minutes. Reduce the heat to moderately low and cook until the salmon is just opaque throughout, 8 to 10 minutes longer.

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  • Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain and transfer to a serving platter. Spoon the almond sauce and salmon on top and serve at once.

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