Salmon With a Pine Nut Crust
- Reviews 3
Ready In: 35 mins
Serves: 4
Ingredients
- 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
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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