Made a version of Salmon with Almond Herb Crust. Replaced the almonds with pecans. And the basil with tarragon. Ended up needing to cook it 20 minutes at 325 degrees, and 10 more minutes at 375 degrees. An interesting alternate, but not as good as the almond version. Served with Monterey County 2003 Pinot Noir by Castle Rock.
Posted by Jennifer at March 26, 2005 12:28 PMI agree....interesting, and not bad, but not as good as the original version.
Posted by: Michael at March 27, 2005 1:07 PM