Main Course

Pine Nut Crusted Salmon

July 15, 2016

 Whenever I travel I always try to taste as many new things in new places as I can and this salmon dish was inspired by the hazelnut crusted salmon dish that I had on a recent cruise to Alaska. They paired it with maple glazed veggies and sticky rice, so all I did was omit the sticky rice, shave the veggies and dress them like a salad instead of cooking them, and used pine nuts in my breading mix instead of hazelnuts. It’s definitely fun to play around with inspired flavors or recreating a dish that sparked your imagination because you just never really know where it’s going to take the recipe and it’s a fun learning process. I hope you guys are inspired to recreate this recipe at home! So let’s get started!

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Start by finely chopping 1 cup of pine nuts with a knife or food processor.

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Add to a large mixing bowl along with 2 cups of bread crumbs…

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…3 tbsp of chopped parsley…

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…salt and pepper to taste.

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Give this a good mix and set aside.

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Begin making the Honey Mustard by combining, 2 tbsp of whole grain mustard…

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…4 tbsp of honey…

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…1 tsp of minced garlic…

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…4 tbsp of olive oil…

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…and 1 tsp of lemon zest.

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Mix well.

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Next up, slice several 1 inch fillets using approximately 2 lbs of fresh Alaskan Salmon. Ask your butcher to do this for you if you’d like to skip a step!

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Thoroughly coating each fillet in the honey mustard sauce…

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…giving the fillets a good rub down to make sure they’re coated well.

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Then drop them into the pine nut breading and thoroughly coat.

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Once all of the fillets are coated, place onto a baking tray or wooden baking slat, and bake for 20-25 minutes at 375°F.

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While the salmon bakes, throw together a simple salad by shaving several carrots and zucchini into long strands.

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Toss these into a bowl with a handful of mixed greens…

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…2 tbsp of honey mustard…

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…2-3 tbsp of olive oil…

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…2 tbsp of lemon juice…

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…salt and pepper to taste.

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Give this a good toss and begin plating.

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Start with a handful of the veggie salad…

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…followed by the pine nut crusted salmon…

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…and finish it all off with a drizzle of the honey mustard. All that’s left to do is enjoy!

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Pine Nut Crusted Salmon

Pine Nut Crusted Salmon

Ingredients

    Breading:
  • 2 cups bread crumbs
  • 1 cup finely chopped pine nuts
  • 3 tbsp chopped parsley
  • salt and pepper to taste
  • Honey Mustard:
  • 2 tbsp whole grain mustard
  • 4 tbsp honey
  • 4 tbsp lie oil
  • 1 tsp minced garlic
  • 1 tsp lemon zest
  • Salad Additions:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • salt and pepper to taste

Instructions

  1. Start by finely chopping 1 cup of pine nuts with a knife or food processor. Add to a large mixing bowl along with 2 cups of bread crumbs, 3 tbsp of chopped parsley, salt and pepper to taste. Give this a good mix and set aside.
  2. Begin making the Honey Mustard by combining, 2 tbsp of whole grain mustard, 4 tbsp of honey, 4 tbsp of olive oil, 1 tsp of minced garlic, and 1 tsp of lemon zest. Mix well.
  3. Next up, slice several 1 inch fillets using approximately 2 lbs of fresh Alaskan Salmon. Ask your butcher to do this for you if you'd like to skip a step! Thoroughly coating each fillet in the honey mustard sauce, giving the fillets a good rub down to make sure they're coated well. Then drop them into the pine nut breading and thoroughly coat. Once all of the fillets are coated, place onto a baking tray or wooden baking slat, and bake for 20-25 minutes at 375°F.
  4. While the salmon bakes, throw together a simple salad by shaving several carrots and zucchini into long strands. Toss these into a bowl with a handful of mixed greens, 2 tbsp of honey mustard, 2-3 tbsp of olive oil, 2 tbsp of lemon juice, salt and pepper to taste. Give this a good toss and begin plating.
  5. Start with a handful of the veggie salad, followed by the pine nut crusted salmon, and finish it all off with a drizzle of the honey mustard. All that's left to do is enjoy!
http://www.byrontalbott.com/pine-nut-crusted-salmon/

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| Top Left: Cutting Board | Middle: Glass Mixing Bowls | Top Right: Mandoline |

| Bottom Left: Shun Kaji Knives | Bottom Right: Metal Mixing Bowls |

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  • Colorado cook September 24, 2016 at 6:42 pm

    Looks great, olive oil in the ingredent list, is listed as “lie” oil.

  • Mia November 12, 2016 at 8:55 pm

    Looks absolutely delicious! Can’t wait to try it. Love how you paired it with your salad.