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Salmon with Bread Crumb Crust and Dill Sauce

(Adapted from recipe from Cooks.com)


  • 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
  • Fish:
  • 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


  1. 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.
  2. 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.
  3. Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over high heat. Add spinach and cook until wilted, stirring frequently.
  4. 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.

Recipe Notes

Note: Sauce: (I halved the recipe and that would have been enough sauce for 4 pieces of fish)