Saturday, March 6, 2010


I consider myself a Salmon snob. Having lived in the Pacific Northwest the fresh varieties of salmon were endless...Coho, Sockeye, King, Copper River. Here in the Midwest the varieties are slim, but Fresh Market and Whole Foods are the best. Try to choose salmon with darker color whose flesh is not separating and looking flaky. Ask to smell it, if it smells like anything but the sea forget it. I love salmon with a little Asian flare. This is a light dish packed with flavor and one of Dave's favorites.
1 lb Salmon fillet
1/4 cup panko breadcrumbs
1/4 cup crushed hazelnuts or almonds
2 tbl Parmesan cheese grated
1/2 tsp salt
1/4 tsp pepper
dash of cayenne
zest of one lemon
Rinse Salmon and pat dry. Combine all ingredients and coat the Salmon with the mixture. Refrigerate for an hour.
In the meantime make the Asian sauce, prepare your vegetables and Preheat oven to 400 degrees
1/2 cup soy sauce
1 cup light brown sugar
1/2 cup chicken broth
1/4 cup white wine
1 tbl fresh grated ginger
1 tbl dry basil
1 shallot minced
2 cloves of garlic minced
2 tbl butter
Combine all ingredients except butter in a sauce pan and bring to a boil. Let simmer. Taste it and add more soy sauce or chicken broth if you like. Add the butter and take off the heat.
2 carrots, julienned or sliced very thin
1 red pepper, julienned
1 green pepper, julienned
Heat 2 tbl olive oil in a saute pan over medium high heat. Place salmon skin side up in the pan. Cook 2 minutes. Gently turn the salmon and cook 2 minutes. Baste with sauce occasionally. Place the pan in the oven and finish cooking to your desired doneness. I prefer medium rare which will be slightly darker in the middle...Dave wants it well done.
At the same time in a smaller saute pan heat 1 tbl olive oil and add vegetables. While cooking add 1/4 cup of sauce to vegetables and simmer.
Heat the remaining sauce and serve over salmon and vegetables. Pretty low in carbs, but you can serve with rice as well, but I find this is plenty and sooo delicious. ENJOY!!!!


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