Pine Nut-Currant Crusted Salmon
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 tablespoons currants
- 2 tablespoons boiling water
- 3 slices sourdough bread
- 2 tablespoons butter, divided
- 1⁄4 cup minced onion
- 1 garlic clove, minced
- 1 tablespoon white wine
- 1⁄2 anchovy fillet
- 2 tablespoons pine nuts, toasted
- fresh rosemary sprig
- fresh thyme sprig
- fresh parsley
- 4 (4 ounce) salmon fillets
- 4 teaspoons extra virgin olive oil
directions
- Cover currants with water. Let stand until plump.
- Cut crusts off bread. Cut into cubes. Place on baking sheet and bake in preheated 300°F oven until dry, about 10 minutes. Transfer to food processor, and grind into fine crumbs.
- Melt 1 tbsp butter over medium heat. Add onion and garlic with a pinch of coarse salt, and sweat until limp. Add wine and cook until nearly dry.
- Melt 1 tbsp butter in another saute pan. Add 1/2 c bread crumbs (set aside any remaining crumbs for another use) and toss over medium heat until coated and golden brown.
- Drain any excess water from currants. Combine with anchovy and pinenuts in a small food processor. Pulse until well-mixed and finely chopped.
- Combine pinenut mixture, toasted bread crumbs and onion mixture in a bowl. Mix well.
- Place rosemary, thyme and parsley in the bottom of a small pan. Lay salmon on top of herbs, skin side up. Cover tightly with plastic wrap and refrigerate 1 hour. Remove plastic, turn filets over, and drizzle with extra virgin olive oil. Bake in preheated 450°F oven 6-8 minutes until almost cooked.
- Drizzle salmon with a little more olive oil. Pat 2-3 tbsp of crust mixture on top of each filet. Bake an additional 5 minutes.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!