Ingredients:
1-1/12 lbs salmon fillet, the thick end is best (wild sockeye [deep red in color] is the best) cut into 4 in. squares
Crusted Salmon Coating:
1/2 cup dry bread crumbs (panko [Japanese white bread], if possible. The taste is much lighter and we've found it has less tendency to over brown.)
1/4 cup asiago or gruyere cheese, cut into small chunks
1/4 cup white flour
1/4 cups pine nuts or almonds, toasted lightly on your stove top
Chop all of the above in a Cuisinart food processor until coarsely powdered
Add to the dry ingredients already in the food processor:
1-2 cloves garlic
1-2 shallots (or green onions), minced
1-2 sprigs fresh rosemary, needles removed from stalk
Fresh basil (1/2 cup loosely packed)
1 tablespoon lemon juice
Blend into bread crumb mixture
Note: You may need to adjust the liquidity of the coating mixture for your crusted salmon, depending on your altitude. Add a bit more flour or bread crumbs to dry the mixture, or a bit of white wine to dampen it. You want the breading to be the right consistency to stick to the salmon.
Okay, to bread the salmon:
Salt and pepper salmon lightly, then dip it into a buttermilk and egg mixture (2 eggs lightly beaten and 2 T buttermilk).
Coat the salmon with the blended crusting mixture. Make sure the crust is firmly applied. The egg/buttermilk wash should provide a sticky “suction”.
Note: I suggest you “pack” the coating mixture onto the salmon with your hands. Use wax paper over a cutting board and refrigerate for an hour or so. If you're in a pinch for time, put the crusted salmon in the freezer for 15-20 minutes to help the breading stick. It's not really all that complicated, it just takes a little common sense. Don't fret over it, the recipe is SO worth the effort!
Cook over medium low or medium heat until crusted on outside and medium rare on the inside, about 4 minutes per side.
Note: If you are lucky enough to own a reusable, specially-seasoned cedar baking plank this would be a wonderful and very tasty means of cooking the salmon in a way that will not over brown or burn it. First, start the salmon in a skillet over medium heat. Barely brown on one side, then flip and barely brown on the other. Remove to heated cedar plank in an oven at 350 degrees for about 15 minutes. This should cook the salmon to about medium doneness.
Here is a gourmet Vinaigrette Sauce we use for salmon recipes often and it goes really well here:
Ingredients:
1-2 T shallots
1/4 cup spinach, chopped
1/4 cup fresh basil, chopped
2 T good balsamic vinegar
1 tbsp honey
1 ounce chicken stock
1 tablespoon Worcestershire sauce
1/4 cup white wine or good, dry, drinking sherry
1 T white truffle oil or high quality olive oil
Combine all the ingredients in a sauce pan and reduce slightly. Serve over crusted salmon for a real Italian cooking treat!.
We often serve crusted salmon with Red Wine Risotto. Okay, there you have it. Not overly complicated but requiring a "gourmet" touch. If you pulled it off the first time, have yourself a nice glass of Italian red wine such as sangiovese. Heck, even if it wasn't perfect on your first trial, have a nice glass of flavorful red anyway. "You've got some excellent taste treats ahead."
You didn't burn it, did you? Didn't think so. Our excellent instructions, no doubt. Maybe we'll have a nice glass of sangiovese or barbera with you as a reward for being so informative, huh? Maybe we'll try our newest selection from American Cellars Wine Club. If you're a wine lover, have you checked this out yet? We couldn't recommend it more highly! Salute!
