Baked Salmon w/Nut and Seed Crust and Orange-Basil Vinaigrette
Pamela Gold
ingredients
- Salmon
- 8-10 shallots, peeled, cored and julienned
- 3 T unsalted butter
- 1/2 cup sunflower seeds
- 2 T white sesame seeds
- 1/2 cup pecan pieces
- zest of half a lemon
- 1/2 cup fresh bread crumbs
- salt and pepper to taste
- 2 T chopped garlic
- 8 (6-8oz) salmon fillets
- Vinaigrette
- 2 T Dijon mustard
- 1/4 cup orange juice
- 2 tsp orange zest
- 2 T sherry or red wine vinegar
- 15-20 large basil leaves
- 1 cup blended oil
directions
- 1
Preheat oven to 350 degrees.
- 2
Place shallots in a medium saucepan with 2 tablespoons butter. Sweat over low heat until very tender, approximately 15-20 minutes.
- 3
Transfer shallots to large bowl. Add seeds, nuts and lemon zest. Stir until well blended. Add bread crumbs (mixture should bind together); season with salt and pepper.
- 4
Grease sheet pan with remaining butter. Season fillets with salt, pepper and garlic and place on pan. Generously top each fillet with mixture. Bake until slightly firm to the touch, approximately 10-15 minutes.
- 5
Place all vinaigrette ingredients in a blender or food processor. Mix for approximately 1 minute. Thin with additional orange juice if desired.
- 6
Place each fillet on a warmed plate. Ring with vinaigrette.
Source: Pamela
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