2lbs Salmon filets, cut into 4 pieces
1 quart strawberries, hulled and cut in half
1 lb rhubarb stalks, cleaned and diced
1/2 cup sugar
2/3 cup water
2 tbsp lemon juice
1/2 cup demi glaze or reduced stock (available in specialty markets but still good without it)
1 cup sliced raw almonds
Preheat oven to 375 degrees F. Season the salmon with salt and pepper. With what was the skin side up, dip the other side of the fish in the flour, then in the egg, then press firmly on the plate of slivered almonds so that the entire surface is coated with the nuts.
Place an oven-proof skillet on medium heat and add the olive oil. Place the salmon almond crust side down in the pan and saute for 2-3 minutes until the almonds begin to get a light golden brown color (be careful not to burn the nuts!). Flip the salmon filets over so the almond crust side is up and roast in the preheated oven for 7-8 minutes, or until done to your liking.
While the salmon is cooking, make the sauce by adding the sliced fresh strawberries, water, demi-glaze, and lemon to a saucepan. Bring to a boil and cook for 3 minutes. Remove and add to a blender. Carefully puree the mixture. Strain back into the saucepan to remove the small seeds, and reduce over medium heat until slightly thickened (this may not be necessary if the sauce is already at a desirable thickness.
Turn off the heat. Taste the sauce and season with a pinch of salt. Stir in the diced strawberries. Ladle the sauce on to a warm plate and place the fish over the top. Pair with some risotto!