Salmon With A Pine Nut Crust - cooking recipe

Ingredients

1/2 cup breadcrumbs, fresh
1/2 cup pine nuts
4 salmon fillets or 4 steaks
1 1/2 tablespoons Dijon mustard
1 tablespoon shallot, minced fine
1 tablespoon olive oil
1 tablespoon butter
for the sauce
2 tablespoons fresh lemon juice
1/4 cup heavy cream
1/4 cup cold butter
1 teaspoon minced dill (fresh)
salt and pepper

Preparation

Preheat oven to 350 degrees F (170C).
Spread the breadcrumbs and pine nuts in a baking dish and bake for 10 minutes. (Chopped almonds may be used in place of the pine nuts.).
Wash the salmon fillets.
Pat dry, and brush with the Dijon mustard.
Sprinkle the bread crumb mixture over the salmon steaks, pressing to adhere to the fish.
Heat the oil, butter and shallot in oven-proof skillet over medium-high heat.
Add salmon, crumb-side down and cook until golden brown, 3 to 5 minutes.
Turn fish over.
Transfer skillet to oven.
Bake 8 to 10 minutes more, until cooked.
For the sauce: Reduce the lemon juice in a saucepan to 1 teaspoon.
Add the heavy cream and boil until slightly thickened.
Whisk in the butter until smooth. Add the fresh dill.
Season to taste with salt and pepper.