Side Pannel
Pignoli-Crusted Salmon
Ingredients List
- 1/2 c Fresh bread crumbs
- 4 Salmon fillets (6 oz each)
- 2 tb Dijon mustard
- 1/2 c Chopped pignoli (pine) nuts
- 1 ts Vegetable oil
- 1 tb Butter
Directions
SAUCE
2 tb Fresh lemon juice
1/4 c Heavy cream
1/4 c Cold butter, cut up
1/8 ts EACH salt and freshly ground
-pepper
Heat oven to 250 F or 120 C. Spread 1/2 cup fresh bread crumbs on a cookie
sheet and bake 10 minutes. Remove from oven. Increase oven temp to 350 or
180.
Brush four salmon fillets (6 oz each) with 2 TBSP Dijon mustard. Combine
crumbs with 1/2 cup chopped pignoli (pine) nuts. Pat on top of salmon. Heat
1 tsp vegetable oil with 1 TBSP butter, in oven-proof skillet over
medium-high heat, until it foams; add salmon crumb-side down and cook till
golden brown, 3 to 5 minutes. Turn fish over. Transfer skillet to oven.
Bake 7 to 10 minutes more, until cooked through.
SAUCE: Reduce 2 TBSP fresh lemon juice to 1 teaspoon. Add 1/4 cup heavy
cream and boil until slightly thickened, 3 minutes. Whisk in 1/4 cup cold
butter, cut up, till smooth. Add 1/8 tsp EACH of salt and freshly ground
pepper. Serve with salmon. Serves 4.
2 tb Fresh lemon juice
1/4 c Heavy cream
1/4 c Cold butter, cut up
1/8 ts EACH salt and freshly ground
-pepper
Heat oven to 250 F or 120 C. Spread 1/2 cup fresh bread crumbs on a cookie
sheet and bake 10 minutes. Remove from oven. Increase oven temp to 350 or
180.
Brush four salmon fillets (6 oz each) with 2 TBSP Dijon mustard. Combine
crumbs with 1/2 cup chopped pignoli (pine) nuts. Pat on top of salmon. Heat
1 tsp vegetable oil with 1 TBSP butter, in oven-proof skillet over
medium-high heat, until it foams; add salmon crumb-side down and cook till
golden brown, 3 to 5 minutes. Turn fish over. Transfer skillet to oven.
Bake 7 to 10 minutes more, until cooked through.
SAUCE: Reduce 2 TBSP fresh lemon juice to 1 teaspoon. Add 1/4 cup heavy
cream and boil until slightly thickened, 3 minutes. Whisk in 1/4 cup cold
butter, cut up, till smooth. Add 1/8 tsp EACH of salt and freshly ground
pepper. Serve with salmon. Serves 4.
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