Pignoli-crusted salmon

Yield: 4 Servings

Measure Ingredient
½ cup Fresh bread crumbs
4 \N Salmon fillets (6 oz each)
2 tablespoons Dijon mustard
½ cup Chopped pignoli (pine) nuts
1 teaspoon Vegetable oil
1 tablespoon Butter
2 tablespoons Fresh lemon juice
¼ cup Heavy cream
¼ cup Cold butter, cut up
⅛ teaspoon EACH salt and freshly ground pepper

SAUCE

Heat oven to 250 F or 120 C. Spread ½ 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 ½ 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 ¼ cup heavy cream and boil until slightly thickened, 3 minutes. Whisk in ¼ cup cold butter, cut up, till smooth. Add ⅛ tsp EACH of salt and freshly ground pepper. Serve with salmon. Serves 4.

Posted to EAT-L Digest 08 Sep 96 From: terry pogue <tpogue@...> Date: Mon, 9 Sep 1996 13:19:06 +0100

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