Pine Nut-Currant Crusted Salmon |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Adapted from Master Class at Johnson & Wales episode 326, Tomato Toppings. Ingredients:
2 tablespoons currants |
2 tablespoons boiling water |
3 slices sourdough bread |
2 tablespoons butter, divided |
1/4 cup minced onion |
1 garlic clove, minced |
1 tablespoon white wine |
1/2 anchovy fillet |
2 tablespoons pine nuts, toasted |
fresh rosemary sprig |
fresh thyme sprig |
fresh parsley |
4 (4 ounce) salmon fillets |
4 teaspoons extra virgin olive oil |
Directions:
1. Cover currants with water. Let stand until plump.
2. Cut crusts off bread. Cut into cubes. Place on baking sheet and bake in preheated 300°F oven until dry, about 10 minutes. Transfer to food processor, and grind into fine crumbs.
3. Melt 1 tbsp butter over medium heat. Add onion and garlic with a pinch of coarse salt, and sweat until limp. Add wine and cook until nearly dry.
4. Melt 1 tbsp butter in another saute pan. Add 1/2 c bread crumbs (set aside any remaining crumbs for another use) and toss over medium heat until coated and golden brown.
5. Drain any excess water from currants. Combine with anchovy and pinenuts in a small food processor. Pulse until well-mixed and finely chopped.
6. Combine pinenut mixture, toasted bread crumbs and onion mixture in a bowl. Mix well.
7. Place rosemary, thyme and parsley in the bottom of a small pan. Lay salmon on top of herbs, skin side up. Cover tightly with plastic wrap and refrigerate 1 hour. Remove plastic, turn filets over, and drizzle with extra virgin olive oil. Bake in preheated 450°F oven 6-8 minutes until almost cooked.
8. Drizzle salmon with a little more olive oil. Pat 2-3 tbsp of crust mixture on top of each filet. Bake an additional 5 minutes.
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