Pignoli-Crusted Salmon

submitted by rayna From

This is one is gorgeous! It's coated with pine nuts and served with a
lemon
sauce. It's delicious! I just used a couple squeezes of lemon instead of
the sauce and it was still wonderful.

Pignoli-Crusted Salmon

1/2 cup fresh bread crumbs
four salmon fillets (6 oz each)
2 Tbsp Dijon mustard.
1/2 cup chopped pignoli (pine) nuts
1 tsp vegetable oil
1 Tbsp butter

2 Tbsp fresh lemon juice
1/4 cup heavy cream
1/4 cup cold butter
1/8 tsp salt
1/8 tsp freshly ground pepper.

Heat oven to 250 F or 120 C. Spread 1/2 cup fresh bread crumbs on a
cookie sheet and bake 10 minutes. Remove from oven. Increase oven temp
to 350 or 180. Brush four salmon fillets (6 oz each) with 2 Tbsp Dijon
mustard. Combine crumbs with 1/2 cup chopped pignoli (pine) nuts. Pat on
top of salmon. Heat 1 tsp vegetable oil with 1 Tbsp butter, in oven-proof
skillet over medium-high heat, until it foams; add salmon crumb-side down
and cook till golden brown, 3 to 5 minutes. Turn fish over. Transfer
skillet to oven. Bake 7 to 10 minutes more, until cooked through.

SAUCE: Reduce 2 Tbsp fresh lemon juice to 1 teaspoon. Add 1/4 cup heavy
cream and boil until slightly thickened, 3 minutes. Whisk in 1/4 cup cold
butter, cut up, till smooth. Add 1/8 tsp EACH of salt and freshly ground
pepper. Serve with salmon. Serves 4.


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