evelyn
Assistant Cook
We love this way of serving salmon. Delicious and easy! This makes 4 servings, about 6 oz (150 gr) per serving. I usually serve this with steamed spinach (swishing the spinach around in the lemon-butter-dill
sauce) and plain, buttered orzo on the side.
Pine Nut Crusted Salmon
1/2 cup breadcrumbs, fresh
1/2 cup pine nuts
4 salmon fillets or steaks
1 1/2 tablespoons Dijon mustard
1 tblsp shallot, minced fine
1 tblsp olive oil
1 tablespoon butter
for the sauce:
2 tablespoons fresh lemon juice
1/4 cup heavy cream
1/4 cup cold butter
1 tsp minced dill (fresh)
salt and pepper to taste
Preheat oven to 350 degrees F (170C).
Spread the breadcrumbs and pine nuts in a baking dish and bake for 10 minutes. Wash the salmon fillets. Pat dry, and brush with the Dijon mustard. Sprinkle the bread crumb mixture over the salmon steaks, pressing to adhere to the fish. Heat the oil, butter and shallot in oven-proof skillet over medium-high heat. Add salmon, crumb-side
down and cook until golden brown, 3 to 5 minutes. Turn fish over. Transfer skillet to oven. Bake 8 to 10 minutes more, until cooked.
For the sauce:
Reduce the lemon juice in a saucepan to 1 teaspoon. Add the heavy cream and boil until slightly thickened. Whisk in the butter until smooth. Season to taste with salt and pepper.
sauce) and plain, buttered orzo on the side.
Pine Nut Crusted Salmon
1/2 cup breadcrumbs, fresh
1/2 cup pine nuts
4 salmon fillets or steaks
1 1/2 tablespoons Dijon mustard
1 tblsp shallot, minced fine
1 tblsp olive oil
1 tablespoon butter
for the sauce:
2 tablespoons fresh lemon juice
1/4 cup heavy cream
1/4 cup cold butter
1 tsp minced dill (fresh)
salt and pepper to taste
Preheat oven to 350 degrees F (170C).
Spread the breadcrumbs and pine nuts in a baking dish and bake for 10 minutes. Wash the salmon fillets. Pat dry, and brush with the Dijon mustard. Sprinkle the bread crumb mixture over the salmon steaks, pressing to adhere to the fish. Heat the oil, butter and shallot in oven-proof skillet over medium-high heat. Add salmon, crumb-side
down and cook until golden brown, 3 to 5 minutes. Turn fish over. Transfer skillet to oven. Bake 8 to 10 minutes more, until cooked.
For the sauce:
Reduce the lemon juice in a saucepan to 1 teaspoon. Add the heavy cream and boil until slightly thickened. Whisk in the butter until smooth. Season to taste with salt and pepper.
