Chef Jeff’s Nut Crust Salmon Recipe
Prep Time | 20 Minutes |
Cook Time | 7-10 Minutes |
Servings |
People
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Ingredients
Nut Crust (can be stored in freezer or fridge and used as needed)
- 1 Cup Pistachio Nuts, Toasted and Chopped
- 1 Cup Pine Nuts
- 2 lbs Butter, unsalted
- 1 lemon Zest and juice
- 1 orange Zest and juice
- 2 Tbs Fresh chives
- 1 Tbs Fresh terragon
- 1 Tbs Fresh dill
- 1 Tbs Fresh Parsley
- (To taste) Salt
- 1 Tbs Maple syrup
Salmon
- Your fresh caught Peregrine Lodge salmon fillet You can use any amount, from 1 lb to 5lb
- (To lubricate fish) Oil (Canola, grapeseed or vegetable)
- (To taste) Salt and fresh cracked pepper
Ingredients
Nut Crust (can be stored in freezer or fridge and used as needed)
Salmon
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Instructions
Nut Crust
- Place nuts on separate trays and lightly toast in the oven until just golden at 350F
- Set up a large stainless steel bowl over ice.
- Melt butter in sauce pan and cook it out until it reaches a nutty brown colour and smell (Beurre Noisette)
- Take it off the heat, add fresh lemon juice (this will stop the butter from overcooking).
- Pass butter mixture through a fine mesh strainer into the large stainless steel bowl, which you have over ice.
- Add the toasted nuts, herbs, citrus zest, maple syrup and salt and stir the mixture until it reaches a thicker and more malleable consistency, but not too solidified (must be a spread like consistency).
- Place a sheet of parchment paper of desired size on counter and add some of the butter onto the paper.
- Place another sheet of parchment paper on top and sandwich the butter.
- Using a rolling pin, roll out the butter into a sheet about 1 cm thick. Store in the fridge or freezer until ready to use.
Salmon
- Preheat oven to 375f.
- Preheat BBQ/Grill on medium high heat.
- Lubricate your Salmon filet with oil (canola, grapeseed or vegetable), season with salt and fresh cracked pepper.
- Grill mark the flesh side of the Salmon, giving it nice diamond marks (about 30-40 seconds per mark)
- Transfer Fillet to a baking tray, lined with parchment paper skin side down.
- With a hot knife, cut a piece of the nut-crust of equal dimension to the Salmon fillet and place on top of the fish.
- Bake in the oven for about 7-10 minutes depending on the thickness of the salmon fillet. Try to aim for a medium rare doneness.
- As the salmon continues cooking, the infused butter will melt right into the fish and all of the nuts, herbs and flavours will bind to the flesh of the fish, resulting with a perfect golden nut crust.