Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Pignoli-Crusted Salmon
- add review
- #47791
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 cup fresh bread crumbs
4 salmon fillets (6 ounce size)
2 tablespoons Dijon mustard
1/2 cup chopped pignoli pine nuts
1 teaspoon vegetable oil
1 tablespoon butter
Lemon Sauce
2 tablespoons fresh lemon juice
1/4 cup heavy cream
1/4 cup cold butter, cut in bits
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
directions
Heat oven to 250 degrees F. Spread bread crumbs on a cookie sheet and bake 10 minutes. Remove from oven.
Increase oven temp to 350 degrees F.
Brush salmon fillets with mustard. Combine crumbs with chopped pignoli (pine) nuts. Pat on top of salmon. Heat the vegetable oil with the 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 lemon juice to 1 teaspoon over medium heat. Add heavy cream and boil until slightly thickened, about 3 minutes. Whisk in cold butter until smooth. Add salt and freshly ground pepper. Serve with salmon.
added by
internationalrecipes
nutrition data
505 calories, 36 grams fat, 7 grams carbohydrates, 39 grams protein per serving. This recipe is low in carbs.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
reviews & comments
June 2, 2013
This is my "Honey, we are having guests for dinner!" go-to recipe. It is SO good! It looks like it takes hours to prepare, beautiful to serve, and everybody wants to know how to make it. Even those who don't really care for fish say it is wonderful. My only addition to the recipe as posted is to add a good dash of dill weed (fresh is best but dried is good too.) to the sauce. And I lightly salt and pepper the fish fillets before I slather them with the mustard.