| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables, Dairy | Fish | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Fresh bread crumbs |
| 4 | Salmon fillets, 6 oz each | |
| 2 | T | Dijon mustard |
| 1/2 | c | Chopped pignoli, pine nuts |
| 1 | t | Vegetable oil |
| 1 | T | Butter |
| 2 | T | Fresh lemon juice |
| 1/4 | c | Heavy cream |
| 1/4 | c | Cold butter, cut up |
| 1/8 | t | EACH salt and freshly ground |
| pepper |
INSTRUCTIONS
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. Posted to EAT-L Digest 08 Sep 96 From: terry pogue <tpogue@IDS2.IDSONLINE.COM> Date: Mon, 9 Sep 1996 13:19:06 +0100
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Nutrition (calculated from recipe ingredients)
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Calories: 261
Calories From Fat: 189
Total Fat: 22.1g
Cholesterol: 28mg
Sodium: 271.9mg
Potassium: 159.5mg
Carbohydrates: 13.5g
Fiber: 1.5g
Sugar: 1.7g
Protein: 4.8g