Pine Nut Crusted Salmon

 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!

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.

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

…4 tbsp of honey…

…1 tsp of minced garlic…

…4 tbsp of olive oil…

…and 1 tsp of lemon zest.

Mix well.

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.

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.

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!

[amd-zlrecipe-recipe:83]

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

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