To make your Salmon crispy start by preheating the oven to 180ºC; Season the Salmon fillets and put aside.
With a food processor (or blender) chop the raw almonds into pieces leaving some bigger ones. Add a pinch of Salt and Pepper to the chopped Almonds, and Añade una pizca de sal y pimienta a la almendra. Lay them out on a tray in order to coat the Salmon with them.
For the batter, first beat the egg and then dip the Salmon Fillets into the egg mixture then cover the Salmon with the Almonds you have laid out on the tray.
Put the Salmon Fillets on a baking sheet and bake for 20 minutes, until the almonds are toasted.
Add in the milk, ground almonds, freshly grated nutmeg, freshly ground black pepper, salt, almond cream, soy sauce, and rice vinegar.
Bring to a boil, stirring occasionally, and when it boils, stop stirring, lower the heat and let it sit to thicken. Then pour however much you like on top of your Salmon Fillet.
Chef’s Tip: Store the leftover sauce in the fridge, that way it doesn’t sit too long and you can use it in other recipes.