Photography by Squire Fox; Food Styled by Eva Bell
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Oven-Baked Salmon With Sun-Dried Tomato and Salsa Mayonnaise
January & February 2005
Adapted from Fast
Food My Way by Jacques Pépin (Houghton Mifflin Company,
2004)
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(Serves 4)
This dish is the essence of my fast food. Season a fillet of salmon and
nutty bread crumbs right on your serving platter, and bake it in a very low
oven. Don't worry about burning the platter; it won't be damaged by the
low heat, and the fish will be cooked perfectly.
Make-ahead tip: The fish can be made 1 to 2 hours ahead. The
mayonnaise can be made up to 1 day ahead and refrigerated.
- 1 teaspoon canola oil
- 1 large skinless and boneless salmon fillet (about 1¼ pounds)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1/4 cup bread crumbs
- 1/4 cup ground hazelnuts
Salsa mayonnaise
- 3 tablespoons sun-dried tomatoes packed in oil
- 3 tablespoons prepared salsa
- Dash salt
- 1/2 cup mayonnaise
- 2 teaspoons chopped fresh chives
- 1/4 cup coarsely chopped fresh herbs (mixture of parsley, tarragon, chives,
and chervil)
Heat the oven to 200 degrees. Spread the oil over the surface of a large
platter. Arrange the salmon on the platter, and sprinkle it with 1/4 teaspoon
salt and 1/8 teaspoon pepper.
In a small bowl, combine the bread crumbs, hazelnuts, remaining 1/4 teaspoon
salt, and 1/8 teaspoon pepper. Sprinkle the hazelnut-crumb mixture on top of
the fillet.
Bake for 40 to 45 minutes, until the salmon flakes easily and is no longer
opaque in the center.
For the mayonnaise: Put the sun-dried tomatoes and their oil in a
food processor with the salsa. Process until smooth. Transfer to a medium bowl,
and mix in the salt, mayonnaise, and chives.
When the salmon is done, remove it from the oven, and sprinkle the chopped
herbs on top. Serve warm or at room temperature with the mayonnaise.
Nutrients per serving
- Calories 505
- Protein 34g
- Carbohydrate 8g
- Dietary fiber 1g
- Fat 37g (saturated fat 5g)
- Cholesterol 100mg
- Sodium 654mg
For more on Jacques Pépin, his books, and his PBS series, Fast Food My Way, click here.
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