Cooking Directions

• Heat olive oil in small sauce pan over low heat.  Add garlic and cook for 30-40 seconds or until lightly browned and aromatic.  Place the bread crumbs and almonds into a food processor or blender.  Cover and process until the mixture is finely ground.  Add the garlic and olive oil to the processor and process until the mixture is moist.  Season with salt and pepper to taste.  Add 1 tablespoon of chopped parsley.
• 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 1 tablespoon 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.

Ingredients

• 0.25 cup plain dry bread crumbs
• 0.25 cup blanched almonds
• 1 clove garlic, sliced thin
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley
• 3 pounds salmon fillet (about 8 fillets)
• 1 tablespoon cornstarch
• 1.5 cups Swanson® Chicken Broth
• 2 tablespoons lemon juice
• 1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves, crushed
• 3 tablespoons butter
• 0.25 cup chopped shallot or onion