4 salmon fillets, no thicker than 1/2 inch 1 cup very thinly sliced almonds 1 egg 1 tablespoon oil 1 tablespoon water Salt and pepper 1/4 cup plus 1 tablespoon flour 3 tablespoons butter
Make an egg wash by combining egg, oil, water, salt and pepper to taste. Beat lightly with a fork.
Mix 1 tablespoon flour with nuts and place in flat dish.
Place 1/4 cup flour in another flat dish.
Dredge fish in flour and shake off excess. Dip in egg wash, drain, then dredge in nut mixture. Pat well so nuts adhere.
Melt 3 tablespoons butter in saute pan large enough to hold the salmon in one layer. Add fish and cook on one side until golden. Turn carefully and saute other side. Don't rush the cooking; saute over medium heat so fish cooks but nut coating doesn't burn.
Place salmon on warm serving dishes, and serve with lemon wedges. You don't need butter or other embellishments for this dish; the combination of salmon and almonds make it rich enough. The dish should be fairly dry. Serves 4.