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Fillet of Salmon in a Porcini Pumpkin Seed Crust (Dj/ks)

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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 tb 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 #DJ9478
Busted and entered for you by: Bill Webster
Converted by MM_Buster v2.0m.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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