From list-reply@simpleinternet.com Tue Jan 18 12:58:17 2005 Date: Mon, 17 Jan 2005 17:32:28 +0000 (UTC) From: International Recipes OnLine Newsgroups: rec.food.recipes Subject: Pignoli-Crusted Salmon Followup-To: rec.food.cooking, rec.food.recipes Pignoli-Crusted Salmon submitted by rayna From Rayna@iconz.co.nz 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. http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at Food.Chat: http://www.simpleinternet.com/foodchat/ -- Rec.food.recipes is moderated by Patricia D Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/