The Colonel's Cranberry And Pistachio Encrusted Salmon

Name: The Colonel's Cranberry and Pistachio Encrusted Salmon (Elevated)
Total time: 1 h
Yield: 4
Cuisine: Holiday
Ingredients: 4 Salmon fillets-6 oz each, skin on, wild-caught Coho; 1/4 cup Pistachios-shelled, toasted and roughly chopped; 1/4 cup Hazelnuts-toasted, skinned and roughly chopped; 1/4 cup Dried cranberries-sweetened with apple juice; 2 tbsp Panko breadcrumbs-Japanese style; 1 tbsp Brown butter; 1/2 tsp Fleur de sel; 1/4 tsp White pepper-freshly ground; 1 cup Cranberry juice-unsweetened; 1/4 cup Port wine-tawny; 1 tbsp Balsamic vinegar-aged; 1 tsp Honey

⏱1h

👥4

🔥550 cal

Hard

🍽️Holiday

A sophisticated take on the classic, featuring wild-caught salmon, a hazelnut-pistachio crust, and a complex cranberry-port wine reduction.

4 Salmon fillets-6 oz each, skin on, wild-caught Coho

1/4 cup Pistachios-shelled, toasted and roughly chopped

1/4 cup Hazelnuts-toasted, skinned and roughly chopped

1/4 cup Dried cranberries-sweetened with apple juice

2 tbsp Panko breadcrumbs-Japanese style

See all 12 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥550 cal

Hard

🍽️Holiday

A sophisticated take on the classic, featuring wild-caught salmon, a hazelnut-pistachio crust, and a complex cranberry-port wine reduction.

#Salmon #Cranberry #Pistachio #Baked #Gourmet #Dinner

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Reduction: In a small saucepan, combine Cranberry juice, Port wine, Balsamic vinegar, and Honey. Bring to a simmer over medium heat and reduce until thickened, about 15-20 minutes. Set aside.
In a medium bowl, combine all Crust ingredients. Mix well.
Place Salmon fillets skin-side down on the prepared baking sheet.
Press the Crust mixture firmly onto the Salmon fillets.
Bake for 10-12 minutes, or until Salmon is cooked through and the crust is golden brown.
Drizzle the Cranberry-Port wine Reduction over the Salmon fillets and serve immediately.

Ingredients

4 900 g Salmon fillets-6 oz each, skin on, wild-caught Coho
1/4 cup 30 g Pistachios-shelled, toasted and roughly chopped
1/4 cup 30 g Hazelnuts-toasted, skinned and roughly chopped
1/4 cup 60 g Dried cranberries-sweetened with apple juice
2 tbsp 30 mL Panko breadcrumbs-Japanese style
1 tbsp 15 mL Brown butter
1/2 tsp 2.5 mL Fleur de sel
1/4 tsp 1.25 mL White pepper-freshly ground
1 cup 240 mL Cranberry juice-unsweetened
1/4 cup 60 mL Port wine-tawny
1 tbsp 15 mL Balsamic vinegar-aged
1 tsp 5 mL Honey

Equipment

Baking sheet
Parchment paper
Medium bowl
Small saucepan
Whisk

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Reduction: In a small saucepan, combine Cranberry juice, Port wine, Balsamic vinegar, and Honey. Bring to a simmer over medium heat and reduce until thickened, about 15-20 minutes. Set aside.
In a medium bowl, combine all Crust ingredients. Mix well.
Place Salmon fillets skin-side down on the prepared baking sheet.
Press the Crust mixture firmly onto the Salmon fillets.
Bake for 10-12 minutes, or until Salmon is cooked through and the crust is golden brown.
Drizzle the Cranberry-Port wine Reduction over the Salmon fillets and serve immediately.

Nutrition per serving

Calories 550