¼ cup blanched almond
1 clove garlic
2 Tbsp olive oil
8 salmon fillet (about 3 pounds)
1 Tbsp cornstarch
1 ½ cup Swanson® Chicken Broth or Swanson® Chicken Stock
2 Tbsp lemon juice
1 tsp chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves, crushed
3 Tbsp butter
¼ cup chopped shallot
Place the bread crumbs, almonds and garlic into a food processor or blender. Cover and process until the mixture is finely ground. Gradually pour in the olive oil while the food processor is running and process until the mixture is moist.
Place the fish into a roasting pan. Top the fish with the bread crumb mixture and press to adhere.
Bake at 400°F. for 15 minutes or until the fish flakes easily when tested with a fork and the bread crumb mixture is golden. Remove the fish from the oven, cover and keep warm.
Stir the cornstarch, broth, lemon juice and thyme in a medium bowl until the mixture is smooth.
Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Add the shallots and cook until tender, stirring occasionally. Stir in the cornstarch mixture and heat to a boil. Cook and stir until the mixture boils and thickens. Add the remaining butter and cook and stir until it's melted. Serve the sauce with the fish.