Salmon With a Pine Nut Crust
"My family loves salmon. This is one of our favourite ways of having it."
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 118.29 ml breadcrumbs, fresh
- 118.29 ml pine nuts
- 4 salmon fillets or 4 steaks
- 22.18 ml Dijon mustard
- 14.79 ml shallot, minced fine
- 14.79 ml olive oil
- 14.79 ml butter
-
for the sauce
- 29.58 ml fresh lemon juice
- 59.14 ml heavy cream
- 59.14 ml cold butter
- 4.92 ml minced dill (fresh)
- salt and pepper
directions
- 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.
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Reviews
-
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.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
