Almond-Crusted Grilled Salmon with Garlic Sauce

The bread-garlic sauce was the thing that caught my eye in this recipe. (Also the minimal amount of work required on a hot day.) This morning, I see from the recipe preamble that the sauce should have been thick -- mine wasn't, it was quite runny (the remains will dress a salad today). This could have been because the (real) French bread that I used is quite light after the crusts are removed; perhaps I should have doubled the bread asked for. Otherwise is was tasty, if not thick. The thicker texture would have improved the dish and looked nicer on the plate by staying on the fish, rather than running in a puddle. I think the green grapes idea might work quite well also. (There's a Green Grape-Parsley Relish with lots of garlic in Schlesinger and Willoughby's Big Flavors of the Hot Sun that is wonderful.) I used my staff mixer and its beaker to buzz the sauce together.

I made a half recipe and have quite a lot of sauce and almond/cumin crunchies left over.

Both diners agreed this is one of those dishes I'm glad I tried, but I don't need to have it again. Although, now that I've noticed that the sauce should have been thicker, I think I might try this again, adding enough bread to thicken the sauce properly.