Try this Pignoli-Crusted Salmon recipe, or contribute your own.
Suggest a better descriptionHeat 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
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 177 | ||
Calories from Fat: 76 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 17.8mg | 5 % | |
Sodium 391.3mg | 13 % | |
Potassium 94.2mg | 2 % | |
Total Carbohydrate 21.4g | 6 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 19.7g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 177
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