Pine Nut Crusted Pacific Salmon Recipes

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SALMON WITH A PINE NUT CRUST



Salmon With a Pine Nut Crust image

Make and share this Salmon With a Pine Nut Crust recipe from Food.com.

Provided by evelynathens

Categories     High Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup breadcrumbs, fresh
1/2 cup pine nuts
4 salmon fillets or 4 steaks
1 1/2 tablespoons Dijon mustard
1 tablespoon shallot, minced fine
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons fresh lemon juice
1/4 cup heavy cream
1/4 cup cold butter
1 teaspoon minced dill (fresh)
salt and pepper

Steps:

  • Preheat oven to 350 degrees F (170C).
  • Spread the breadcrumbs and pine nuts in a baking dish and bake for 10 minutes. (Chopped almonds may be used in place of the pine nuts.).
  • Wash the salmon fillets.
  • Pat dry, and brush with the Dijon mustard.
  • Sprinkle the bread crumb mixture over the salmon steaks, pressing to adhere to the fish.
  • Heat the oil, butter and shallot in oven-proof skillet over medium-high heat.
  • Add salmon, crumb-side down and cook until golden brown, 3 to 5 minutes.
  • Turn fish over.
  • Transfer skillet to oven.
  • Bake 8 to 10 minutes more, until cooked.
  • For the sauce: Reduce the lemon juice in a saucepan to 1 teaspoon.
  • Add the heavy cream and boil until slightly thickened.
  • Whisk in the butter until smooth. Add the fresh dill.
  • Season to taste with salt and pepper.

PECAN-CRUSTED SALMON



Pecan-Crusted Salmon image

This nutty coating and cool sauce turn ordinary salmon into something special. "My husband was thrilled the first time I served this," says Cheryl Bydowdki of Punta Gorda, Florida.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

2 salmon fillets (6 ounces each)
2 tablespoons mayonnaise
1/2 cup finely chopped pecans
1/3 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon butter, melted
CUCUMBER SAUCE:
1/2 cup chopped seeded peeled cucumber
1/2 cup vanilla yogurt
1/2 teaspoon snipped fresh dill or 1/8 teaspoon dill weed
1/8 teaspoon garlic powder

Steps:

  • Place salmon skin side down in a greased 11x7-in. baking dish. Spread 1 tablespoon mayonnaise over each fillet. , In a small bowl, combine the pecans, bread crumbs, Parmesan cheese, parsley and butter; spoon over salmon. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork., Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Serve with the salmon.

Nutrition Facts : Calories 830 calories, Fat 61g fat (13g saturated fat), Cholesterol 131mg cholesterol, Sodium 654mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 4g fiber), Protein 45g protein.

PINE NUT-CRUSTED FISH



Pine Nut-Crusted Fish image

Categories     Bread     Salad     Fish     Nut     Side     Pine Nut

Yield serves 4

Number Of Ingredients 10

1/2 cup unseasoned bread crumbs
2 garlic cloves, minced or pressed
2 teaspoons dried oregano
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup toasted pine nuts
1 egg
1 1/2 pounds fish fillets
Olive oil

Steps:

  • In a blender or the bowl of a food processor, combine the bread crumbs, garlic, oregano, grated lemon peel, salt, and pepper, and process until well blended. Add the pine nuts and process until they are evenly chopped. Place the bread crumb mixture in a shallow bowl large enough to hold a single fish fillet. In another bowl, beat the egg.
  • Dip each fillet into the beaten egg and then coat each side with the bread crumb mixture. Place the breaded fillets on a piece of waxed paper or a plate.
  • Heat a large skillet and add about 2 tablespoons of olive oil. On medium heat, cook the fillets for about 4 minutes for every 1/2 inch of thickness. Turn the fish and cook on the second side for an equal amount of time. If you need to cook the fish in batches, add more oil for each batch.
  • Serving & menu ideas
  • Serve something fresh and colorful on the side: Tomatoes & Onions with Mint (page 205), Broccoli Tomato Salad (page 204), or Broccoli Slaw (page 208).

PINE NUT CRUST



Pine Nut Crust image

Categories     Nut     Dessert     Pine Nut     Chill     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes enough dough for 3 crusts

Number Of Ingredients 6

10 ounces (2 cups) pine nuts
1/3 cup sugar
1 pound (3 cups) all-purpose flour
8 ounces unsalted butter, at room temperature
1 large egg
1 teaspoon pure vanilla extract

Steps:

  • Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl.
  • Add the butter, egg, and vanilla extract and mix to incorporate all the ingredients (the dough can be mixed by hand or in a mixer fitted with the paddle attachment). Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. (The extra dough can be frozen, wrapped well, for up to 1 month.

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