Video:Nutty Salmonwith Rich Vellante
Tired of the same-old salmon dish? Try this recipe for almond-encrusted wild salmon topped with a rich butter sauce.See Transcript
Transcript:Nutty SalmonHi, I'm Rich Vellante, executive chef at Legal Sea Foods in Boston, for About.com Food. Today I'm going to show you how to make our nutty salmon.
Cut the Salmon Into Three PartsWhat I've done is cut the salmon into three different parts, so we can manage it and build it in a nice way on the plate when we are done.
Nutty Salmon IngredientsThe ingredients here are fairly simple. We have:
- egg wash
- butter sauce
Butter Sauce Ingredients
- shallots, finely chopped
- white wine
- cold butter
Season the SalmonSo just to start out, I'll add a little bit of salt and a little bit of pepper to the salmon.
Now, we left the skin on. You can ask your fishmonger to take the skin off, if you'd like. We do recommend that you use wild salmon.
Coat the Salmon in AlmondsNext, I dip the salmon in egg wash, coat it a little bit, and then press it into the almonds. I'm creating a crust. I used gloves so it's easy to clean up.
Heat the Olive Oil and ButterNow, I have my pan over on the stove heating up, and I'm going to add a little olive oil and butter.
You want this at a medium heat. You do not want it too high because then it will scorch.
Cook the Salmon FilletsOnce it starts to bubble, add some of those almonds and the salmon. Cook the fillets over medium heat for two to three minutes.
And when you go over the fish, you see the crust starting to form. You don't want to go too far because then the fish is going to burn.
So what I'm going to do it pop it into the oven at 375 degree for about seven to nine minutes. I take it out of the oven, and as you can see, the almonds are adhering nicely.
Make the Butter SauceNext, we are going to be making a Beurre Blanc, or a butter sauce. The butter sauce we are going to do here is just in the pan, and it consists of some shallots that are chopped up finely, some white wine, and a little bit of cold butter.
Now I'm going to add some of the shallots and a little bit of white wine, and reduce that down a little bit. Once that's reduced down a bit, I will add the cold butter.
This is a sauce that you need to be a little patient with, and let the wine reduce down. Once I get the white wine down to about a tablespoon, I can add in the cold butter.
Serve the Nutty SalmonAnd as you can see, I am slowly thickening the sauce. I pour it over the fish, and there you have it.
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