Salmon With A Pine Nut Crust Recipes

Steps:

• Preheat the oven to 425 degrees.
• In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
• Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
• Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
• Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
• Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
• Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Steps:

• Heat a small skillet over medium heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
• Blend basil, Parmesan cheese, toasted pine nuts, and garlic in a blender until a thick paste forms. Gradually stream olive oil into blender and continue blending until desired consistency of pesto is reached; season with salt and pepper.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season both sides of salmon with salt and pepper.
• Place salmon, skin-side down, onto grill grates; close grill and cook until salmon is about 2/3 done, 8 to 15 minutes. Remove salmon from grill using a spatula and transfer to a baking sheet, skin-side down. Spread pesto evenly over the salmon. Save extra pesto for another use if there are leftovers.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil salmon until fish flakes easily with a fork and pesto is bubbling, about 5 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, stir together the parsley, raisins, olives, capers, pine nuts, olive oil, and lemon juice and season with salt and pepper; stir in the couscous to moisten completely and season generously with salt and pepper.
• Put the salmon in a single layer in a smallish buttered gratin dish or baking dish (bottom measured 10 by 7 1/4 inches; 2.8 liter); the fillets should not touch one another. Sprinkle with salt and pepper and drizzle with a little olive oil. Now spoon the couscous mixture over the top of the fish so that it completely covers them and fills in the whole dish at the same time. Pour over the water. Drizzle with olive oil. Put the dish in the oven and bake 25 minutes. Use a large spoon to spoon out the salmon and the couscous.
• Note: 1 cup couscous plus 1 1/3 cups water is a better quantity to serve 2 if you have a smaller gratin dish or baking dish (remaining quantities are the same).

Steps:

• For the salmon: Preheat a smoker for cooking to 225 degrees F and preheat your oven to 425 degrees F.
• Remove the cedar planks from the water and pat the surfaces dry. Put the cedar planks on a baking sheet. Place the salmon portions skin-side down on the cedar planks. Drizzle with the olive oil and sprinkle with salt and pepper. Evenly top the salmon with the parsley and lemon zest. Place the baking sheet in the smoker and allow the salmon to smoke just until it has been slightly infused with smoke flavor, about 15 minutes. Remove from the smoker and immediately transfer to the oven to finish cooking, about 15 minutes. Remove from the oven and let sit until room temperature, or refrigerate and serve the next day.
• For the currant and pine nut relish: Combine the vinegar, currants, honey, shallots and mustard seeds in a small pot. Heat the pot over medium-high heat until bubbles begin to form, then lower the heat to maintain a slow simmer. Continue to cook until the currants have plumped and the liquid has reduced and become slightly viscous, 10 to 15 minutes. Remove from the heat and fold in the pine nuts. Season the relish with salt.
• For the salad: Dress the celery, celery leaves and cilantro in a medium bowl with the olive oil, Meyer lemon juice, flaked salt and pepper. Top the salmon with the celery salad and a spoonful of the currant and pine nut relish and serve.

Steps:

• Preheat oven to 350 degrees F (170C).
• Spread the breadcrumbs and pine nuts in a baking dish and bake for 10 minutes. (Chopped almonds may be used in place of the pine nuts.).
• Wash the salmon fillets.
• Pat dry, and brush with the Dijon mustard.
• Sprinkle the bread crumb mixture over the salmon steaks, pressing to adhere to the fish.
• Heat the oil, butter and shallot in oven-proof skillet over medium-high heat.
• Add salmon, crumb-side down and cook until golden brown, 3 to 5 minutes.
• Turn fish over.
• Transfer skillet to oven.
• Bake 8 to 10 minutes more, until cooked.
• For the sauce: Reduce the lemon juice in a saucepan to 1 teaspoon.
• Add the heavy cream and boil until slightly thickened.
• Whisk in the butter until smooth. Add the fresh dill.
• Season to taste with salt and pepper.

Steps:

• Preheat the oven to 425°F.
• In a medium sized bowl, mix the pine nuts, Parmesan, basil, garlic, and olive oil.
• Place the fish filets on a baking tray (I used aluminum pie pans) skin side down. Salt the upper portions to your taste.
• Press the pine nut mixture onto the salted fish, patting it down to make it stick.
• Bake for 10-15 minutes or until the fish flakes with a fork and is opaque. Don't forget to scrape the brown crusty bits off the bottom of the pan - those are the tasty parts.
• I made this recipe for 2 using 2 fish filets and coating both sides of the fish with the mixture.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine pistachios and panko in a shallow bowl.
• Mix cream cheese, Dijon, lemon juice, dill, and hot pepper sauce together in a bowl; season with salt and pepper.
• Pat salmon fillets dry, then coat in cream cheese mixture on both sides. Roll in pistachio mixture, patting crumbs in place. Place fish on a nonstick baking sheet.
• Bake in the center of the preheated oven until fish flakes easily with a fork, about 15 minutes; cooking time will depend on the thickness of the fish.