Prep 15 mins
Cook 20 mins
My family loves salmon. This is one of our favourite ways of having it.
- 1⁄2 cup breadcrumbs, fresh
- 1⁄2 cup pine nuts
- 4 salmon fillets or 4 steaks
- 1 1⁄2 tablespoons Dijon mustard
- 1 tablespoon shallot, minced fine
- 1 tablespoon olive oil
- 1 tablespoon butter
for the sauce
- 2 tablespoons fresh lemon juice
- 1⁄4 cup heavy cream
- 1⁄4 cup cold butter
- 1 teaspoon minced dill (fresh)
- salt and pepper
- Preheat oven to 350 degrees F (170C).
- Spread the breadcrumbs and pine nuts in a baking dish and bake for 10 minutes. (Chopped almonds may be used in place of the pine nuts.).
- 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. Add the fresh dill.
- Season to taste with salt and pepper.
this was wonderful. followed the recipe and ingredients using 2 large fillets. even my non-fish eaters tasted and loved this one- a keeper!
This was wonderful salmon recipe. The combination wiht pine nuts and the delicious sauce made this dish a festive dish. My DS noticed the mustard component and he loved it very much. The sauce did not turn thck as expected, probably this depends on the cream quality but this is really not a problem as we loved the dill taste with sour component. I will make this for sure again... toooo gooood! Made for Culinary Quest 2014
My husband and I really like this recipe, and I will be making it again when my in-laws come for dinner! I couldn't quite get the sauce to turn out right, but we enjoyed the salmon anyway.