Pignoli-Crusted Salmon

Pignoli-Crusted Salmon Ingredients

1/2 c Fresh bread crumbs	SAUCE
4 Salmon fillets (6 oz each)	2 tb Fresh lemon juice
2 tb Dijon mustard	1/4 c Heavy cream
1/2 c Chopped pignoli (pine) nuts	1/4 c Cold butter, cut up
1 ts Vegetable oil	1/8 ts EACH salt and freshly ground
1 tb Butter

Instructions for Pignoli-Crusted Salmon

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. Posted to EAT-L Digest 08 Sep 96 From: terry pogue Date: Mon, 9 Sep 1996 13:19:06 +0100

Main Ingredient: FishCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bread crumbs	Butter	Cream	Dijon Mustard
Lemon	Salmon	Salt	Vegetable oil

Seafood Cream Bread Crumb Butter Mustard Salmon Lemon Fish

for flavor and categorization

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