ALMOND-CRUSTED SALMON

1 BOTTLE LEMON BUTTER SAUCE (SAUCE SECTION OF STORE)


1 CUP SLICED ALMONDS, CHOPPED
1/4 CUP FRESH PARSLEY, CHOPPED
1 TABLESPOON LEMON PEEL, GRATED
SALT AND PEPPER TO TASTE
1/2 CUP ALL PURPOSE FLOUR
6 6-OUNCE SALMON FILLETS, SKINLESS
1 LARGE EGG, BEATEN
2 TABLESPOONS OLIVE OIL


MIX ALMONDS, PARSLEY, LEMON PEEL, SALT AND PEPPER TO TASTE ON PLATE.  PLACE FLOUR ON ANOTHER PLATE.  SPRINKLE SALMON WITH SALT AND PEPPER.  DREDGE SALMON IN FLOUR, SHAKING OFF EXCESS.  LIGHTLY BRUSH 1 SIDE OF SALMON WITH BEATEN EGG.  PRESS BRUSHED SIDE OF SALMON INTO ALMOND MIXTURE, PRESSING LIGHTLY TO ADHERE.  ARRANGE SALMON, NUT SIDE UP, ON BAKING SHEET.


MELT A TABLESPOON BUTTER WITH 1 TABLESPOON OIL IN EACH OF 2 HEAVY LARGE SKILLETS OVER MEDIUM HEAT.  ADD HALF OF SALMON TO EACH SKILLET, ALMOND-COATED SIDE DOWN, AND COOK UNTIL CRUST IS BROWN, ABOUT 5 MINUTES.  TURN SALMON OVER.  SAUT`E UNTIL SALMON IS COOKED THROUGH AND OPAQUE IN CENTER, ABOUT 5 MINUTES.  TRANSFER SALMON TO PLATES.


HEAT BOTTLED SAUCE IN BOILING WATER.


DRIZZLE OVER SALMON AND SERVE.


MAKES 6 SERVINGS.