1 each 6 oz. salmon fillet, boneless and skinless
1/2 cup chopped walnuts
1/8 cup bread crumbs
Salt, pepper and granulated garlic for seasoning, or a seasoning salt blend
Flour for dredging 1 egg
Oil, preferably peanut oil
Preheat oven to 350 degrees. Crush walnuts in a food processor or with a knife and mix them with bread crumbs. Lightly season salmon, dredge in four and dunk in egg to coat. Put salmon in walnut mix and gently press to cover fillet. Heat oil to medium on stovetop. Gently brown salmon fillet, skin side up, for about three minutes. Turn salmon over and brown other side. Place salmon on a baking sheet and place in oven for seven to nine minutes or until desired doneness. Remove salmon from oven, place on plates and spoon sauce over fillets.
Raspberry beurre blanc:
1/2 cup white wine
1/4 cup heavy cream
1 1/4 cup raspberries
1/2 tablespoons honey
2 tablespoons unsalted butter, softened to room temperature
Put white wine in sauce pan and reduce by 1/4. Add cream and raspberries and bring back to a boil. Reduce again by 1/4. Add honey to taste. Reduce heat to medium, add butter and stir until dissolved and incorporate into raspberry mixture.
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