| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Dujour10 |
6 |
Servings |
INGREDIENTS
| 6 |
|
5 ounce fill salmon |
| 2 |
oz |
Dried porcini mushrooms |
| 1 |
c |
Pumpkin seeds |
|
|
Salt and pepper |
| 1 |
c |
Pure vegetable oil |
| 2 |
T |
Unsalted butter |
INSTRUCTIONS
Add porcini to blender and process to fine dust, remove and set aside.
Add pumpkin seeds to blender and lightly pulse until seeds are like
fine pebbles. Remove and combine with porcini dust. Season the fillets
with salt and pepper. Gently pat 1 tablespoon of porcini mixture on
top of each fillet - top only. Heat vegetable oil in large skillet
until it reaches the smoke point, add fillets crust-side down. Sear
well for one minute, add butter, continue to cook 3 minutes over
medium-low heat, turn fillet over and cook second side for 3 minutes.
Remove from pan. Yield: 6 servings CHEF DU JOUR KATY SPARKS SHOW
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