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Ingredientes
- 1/2 c. Fresh bread crumbs
- 4 x Salmon fillets (6 ounce each)
- 2 Tbsp. Dijon mustard
- 1/2 c. Minced pignoli (pine) nuts
- 1 tsp Vegetable oil
- 1 Tbsp. Butter
- 2 Tbsp. Fresh lemon juice
- 1/4 c. Heavy cream
- 1/4 c. Cool butter, cut up
- 1/8 tsp EACH salt and freshly grnd pepper
Direcciones
- Heat oven to 250 F or possibly 120 C. Spread 1/2 c. fresh bread crumbs on a cookie sheet and bake 10 min. Remove from oven. Increase oven temp to 350 or possibly
- Brush four salmon fillets (6 ounce each) with 2 TBSP Dijon mustard. Combine crumbs with 1/2 c. minced pignoli (pine) nuts. Pat on top of salmon. Heat 1 tsp vegetable oil with 1 TBSP butter, in oven-proof skillet over medium-high heat, till it foams; add in salmon crumb-side down and cook until golden, 3 to 5 min. Turn fish over. Transfer skillet to oven.
- Bake 7 to 10 min more, till cooked through.
- SAUCE: Reduce 2 TBSP fresh lemon juice to 1 tsp.. Add in 1/4 c. heavy cream and boil till slightly thickened, 3 min. Whisk in 1/4 c. cool butter, cut up, until smooth. Add in 1/8 tsp EACH of salt and freshly grnd pepper. Serve with salmon.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 635 | |
| Calories from Fat 409 | 64% |
| Total Fat 45.88g | 57% |
| Saturated Fat 17.14g | 69% |
| Trans Fat 0.03g | |
| Cholesterol 157mg | 52% |
| Sodium 479mg | 20% |
| Potassium 776mg | 22% |
| Total Carbs 11.04g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.1g | 1% |
| Protein 42.9g | 69% |
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