Thursday, February 23, 2006

Salmon Fillet with Smoked Salmon and Horseradish Crust

At least the color scheme would be minimalist. Brilliant orange red pepper coulis. Alternating pink and pale salmon. Crusty orange crumble dotted with deep pink. But so many different flavors in one dish. Was it a little too fussy? After all, L. and I loved our salmon simply butterflied, sauteed in olive oil and sprinkled with coarse Hawaiian sea salt.

The lure of the ingredients was powerful. Fresh squeezed lime, grated horseradish, minced shallots, garlic. I couldn't resist the siren song (not that I'm into resisting food anyway).

Perfect for a dinner party, you can prepare much in advance, so you can shower your friends, not the fish, with attention. First I made the prepared horseradish. Then the red pepper coulis. Finally I was ready for the salmon. Actually it's easy to prepare. Only 20 minutes to crumb the bread, mince the shallots and garlic, squeeze the lime, crush the pepper and warm up the oven. Then bake.

You will be rewarded with a savory, complex dish. Complementary flavors. Textures from firm salmon, to crusty topping to velvety coulis. Delicious!

Salmon Fillet with Smoked Salmon and Horseradish Crust - adapted from The Professional Chef, the Culinary Institute of America
Serves 6
1 1/2 to 2 pound wild salmon fillet
Juice of 2 limes
1 tsp garlic, minced
1 tsp shallots, minced
1 tsp peppercorns, crushed

Crumb mixture:
1/8 tsp shallots, minced
1/4 tsp garlic, minced
3 Tablespoons butter, unsalted (organic)
2 cups fresh breadcrumbs (2 1/2 oz)
2 1/2 oz smoked salmon
2 Tablespoons prepared horseradish, recipe here

10 fluid oz. red pepper coulis, recipe here
  • Combine marinade ingredients - lime juice, garlic, shallots, peppercorns. Cut the salmon into 5 oz portions. Rub With the marinade.
  • Saute the shallots and garlic in the butter until aromatic. Combine all the ingredients for the crumb mixture in a food processor and process to a fine consistency.
  • Portion the crumb mixture onto the salmon fillets and place on a rack on a baking sheet.
  • Bake at 350 degrees for 10 minutes or so, until the salmon is opaque and firm, and the topping browned and slightly crispy.
  • Portion the pepper coulis on the plates, and place a fillet on top.


Anonymous Anonymous said...

I love the differnt shades of reds ... they absolutely reflect the nuances of flavors which make this dish a truely wonderful experience....

1:08 PM  
Anonymous W Leggett said...

Hi Heidi,
I'm house sitting, and the kitchen here is sparkling with the most current eight burner wolf stove, multiple ovens and enough appliances to turn cooking into an athletic sport. But not a cookbook in sight. Thanks for this lovely recipe. So gooood. I made it! Now I am a bit more worthy of this cuchina!

1:13 PM  
Blogger Heidi said...

Hi w - I'm so excited you made this. Coool! As for the kitchen you have now, well either the cook of the house is very very good or, well, a great consumer!

3:18 PM  
Blogger Sara said...

Looks fabulous - I'll have to try it!

11:14 PM  
Blogger Melissa CookingDiva said...

It looks delicious :)

8:05 AM  

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