What's Cooking - Porcini Crusted Salmon

2:37 PM, Feb 22, 2013   |    comments
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Porcini Crusted Salmon from Mia and Grace

Porcini Crusted Salmon, Mint Chimichurri, Duck Fat Potatoes
Yield: 4-6 servings

From Mia and Grace in Muskegon

Mint Chimichurri

2 ½ cups fresh mint leaves, finely chopped
1 small shallot, finely chopped
1 garlic clove, minced
1 ½ TB red wine vinegar
1 teaspoon honey
1 pinch red pepper flakes
Zest of 1 lemon
1 tablespoon capers, rinsed and chopped (optional)
½ cup olive oil

In a mortar and pestle or food processor, combine mint, shallot, garlic, vinegar, honey, pepper flakes, lemon zest, capers and olive oil. Adjust oil amount or mint amount if needed for texture or color. Season with salt.

Porcini Crusted Salmon

½ ounce dried porcini mushrooms
½ cup fine breadcrumbs
1 tablespoon minced shallots
½ teaspoon chopped fresh thyme leaves
3 tablespoons finely grated Parmesan cheese
3 tablespoons melted butter
4 (6-ounce) salmon fillets, skin removed
½ teaspoon salt
½ teaspoon fresh ground pepper
1 tablespoon olive oil

Preheat the oven to 375 degrees. Place dried mushrooms in a food processor or spice grinder and process until finely ground. Combine mushroom powder, breadcrumbs, shallots, garlic, thyme, and cheese in a small bowl; mix well. Drizzle in melted butter and stir to combine. Season with ¼ teaspoon salt and ¼ teaspoon of freshly ground black pepper. Set aside.
Season the salmon with salt and pepper. Heat olive oil in a large, oven proof skillet over medium-high heat. Add salmon fillets, skin side up, to the pan and cook for 2 minutes. Turn the fillets over and place a quarter of the mushroom mixture over each fillet, gently pressing to adhere. Place the skillet in the oven and back for 5-6 minutes for medium.

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