Salmon Panache

Salmon Panache
Salmon Panache

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4- 6

    oz Salmon fillets

  • 3

    Tbls dijon mustard

  • 1/2

    C pignoli nuts (pine nuts)

  • 1

    Tsp vegetable oil

  • 1

    Tbls butter

  • 2

    Tbls fresh lemon juice

  • 1/4

    C heavy cream

  • 1/4

    C cold butter cut up

  • 1/8

    Tsp each of salt and freshly ground pepper

  • 1/2

    C fresh bread crumbs

Directions

Heat oven to 250 degrees. Spread 1/2 C fresh bread crumbs on a cookie sheet and bake 10 minutes. Increase oven temperature to 350 degree. Brush four salmon filleets with 2 tbsp dijion mustard. Combine crumbs with pine nuts. Pat on top of salmon. Heat the vegetable oil and butter in oven proof skillet over medium high heat. Heat until it foams add salmon crumb side down and cook until golden brown 3-5 minutes. Turn fish over. Transfer skillet to oven. Bake 7-10 minutes more until cooked through. Make sauce, reduce 2 tbls of lemon juice in saucepan to . Add heavy cream and bil until slightly thickened, about 3 minutes. Whisk in 1/4 cold butter until smooth. Add salt and pepper.

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