What to do when the fish dies and you can't release it.
Crispy Baked Salmon
from the Freshwater Angler America's Favorite Fish Recipes Cookbook
Crispy Baked Salmon
from the Freshwater Angler America's Favorite Fish Recipes Cookbook
1/4 cup chicken broth
2 lbs. salmon, fillets, (8 oz. each), skin on
1/4 cup margarine or butter, melted, divided
1 cup unseasoned dry bread crumbs
1/4 cup plus 2 tablespoons ground blanched almonds
2 teaspoons grated lemon peel
1 tablespoon plus 1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sliced almonds
Heat oven to 375 degrees. F. Spray 11"x17" baking dish with nonstick vegetable cooking spray. Pour broth into prepared dish. Arrange salmon fillets skin side down in prepared dish. Set aside.
In medium mixing bowl, combine 1 tablespoon margarine, the breadcrumbs, ground almonds, peel juice salt and pepper. Set aside.
Brush fillets with 1 tablespoon remaining margarine. Pat crumb mixture evenly on fillets. Drizzle with 1 tablespoon remaining margarine. Sprinkle almond slices evenly over crumb mixture.
Bake, uncovered, for 10 minutes. Drizzle with remaining 1 tablespoon margarine. Bake for 15 to 20 minutes, or until fish is firm and opaque and just begins to flake, and topping is golden brown.