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This crusted salmon recipe blends breadcrumbs and asiago cheese and several non-traditional ingredients to form the breading.
You know, just to be right up front with you, it's possible Dave's crusted salmon recipe will take a couple of trial runs to perfect. It's easy to burn the coating, so make sure you sauté this over medium, to medium low heat. Not that it's a hard recipe, but it is a gourmet-sophisticated one.
A couple of hints: 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.
Chef Dave suggests 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!
Trust us, your guests will rave if you get it right. We're betting you will.
And, our further suggestion is, serve your "perfect" crusted salmon with a red wine risotto. You'll be an Italian gourmet star to your guests, then.
New Italian Recipes Presents: Italian Cheese Battered Salmon With Red Wine Risotto
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
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 cup pine nuts or almonds, toasted lightly on your stove top Chop all of the above in food processor until coarsely powdered
Add to 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 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. Cook longer if you want the salmon to be medium to well.
Here is a gourmet Vinaigrette Sauce we use for salmon recipes often and it goes really well here: 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 tbsp 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!.
Serve crusted salmon with Red Wine Risotto
Buon appetito always! newitalianrecipes2003@comcast.net Home - More Recipes |
Crusted salmon with red wine risotto is another innovative original by Chef Dave. 