I absolutely love any type of fish, cooked any way.
We were in Austin a few weeks ago and I was out shopping with my daughter. She accused me of being a shopaholic. (She was kidding, of course.) That is so not right; I hate shopping. I won’t buy anything unless I know exactly how I’m going to use it or where I’m going to put it. But when we were at Crate and Barrel I saw these cute little glass pitchers that kind of looked like gravy boats and I knew EXACTLY how I was going to use them. Now, I wished I had bought 6 instead of just two.
I’ve had this salmon recipe I wanted to try for quite some time and this time it did not involve my husband cranking up either the gas grill or the Kamoto Joe smoker. I could do it myself and I have to say, it turned out delicious. I had the salmon in the freezer that I had purchased on sale and all the other ingredients just waiting to turn a plain piece of salmon into some special.
Some day I would like to catch my own salmon, reel it in, not clean it, and cook it the same day it’s cooked. I know it would be wonderful. But, until then, I will have to just buy my fish at the local market. We always have a great variety of salmon to choose from and this piece just happened to be on sale so I bought a bunch, portioned it off and vacuumed packed it for the freezer.
If you like fish, especially salmon, I hope you will try this recipe. I made a few changes to the cooks.com recipe as usual but I have to say it was delicious and I would not hesitate to make this for company.
The vermouth, leeks and green onions get reduced down to just 2 tablespoons of liquid.
Strain and then discard the leeks and onions.
The cream gets added to the reduced liquid along with some dill and lemon.
Horseradish, dill butter and lemon gets added to the Panko bread crumbs for the topping.
I sauteed some arugula along with spinach for the salmon to set on.
Saute the salmon 2-3 minutes on each side.
Top with the bread crumbs then bake in oven.
I served extra sauce on the side.
Salmon with Bread Crumb Crust and Dill Sauce
(Adapted from recipe from Cooks.com)
Sauce: (I halved the recipe and that would have been enough sauce for 4 pieces of fish)
1 1/2 c. dry vermouth
1/4 c. chopped leek (white part only)
3 green onions, chopped
2 1/2 c. whipping cream
1/2 tsp. dried dill
2 c. fresh bread crumbs (I used panko)
2 Tbsp. chopped fresh dill (I used 1 1/2 tsp. dried dill)
1 tsp. prepared horseradish (I used 2 tsp.)
1/4 c. unsalted butter, melted, cooled
3 Tbsp. olive oil
6 salmon filets
2 bunches fresh spinach, stemmed and washed (I used a spinach arugula blend)
1/4 c. chopped fresh dill (I used 1-2 tsp. dried dill)
1 tsp. fresh lemon juice (I added the zest of one lemon also)
For sauce: Combine first 3 ingredients in saucepan. Boil until liquid is reduced to 3 tablespoons, stirring occasionally, about 20 minutes. Add cream and boil until sauce is reduced to 1 1/2 cups, about 15 minutes. Strain sauce. Season with salt and pepper. Can be made 1 day ahead. Cover and chill.
For Fish: Preheat oven to 350. Mix first 3 ingredients in medium bowl. Add butter and mix with fingertips to form coarse crumbs. heat 2 tablespoons oil in heavy large skillet over medium high heat. Add fish and cook until golden brown, about 3 minutes per side. Using spatula, transfer fish to baking sheet; cool. Sprinkle breadcrumb mixture over fish; press gently with fingertips to adhere. Bake fish until firm to touch, about 10 minute.
Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over high heat. Add spinach and cook until wilted, stirring frequently.
Preheat broiler. Transfer fish to broiler; broil until crust browns, about 1 minute. Divide spinach among plates. Top with fish. Bring sauce to simmer. Mix in dill and lemon juice and zest. Season with salt and pepper. Ladle sauce around fish.
I served the salmon with some chipote cous cous and sauteed zucchini slices.