A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Directions for: Smoked Salmon Crusted Salmon with Cucumber Dill Sauce
Ingredients
For the Salmon6 slices smoked salmon
4 slices whole grain rye bread
sticks (1/4 cup or 4 tablespoons) of butter
1 Tbsp Dijon mustard
6 6 oz salmon filets, dried on paper towels
Salt and pepper to taste
3 Tbsp vegetable oil
For the Sauce1 English cucumber, cut into 1/4" slices then quartered
1 cup sour cream
1 bunch dill, chopped
Salt and pepper to tast
Directions
For the Salmon1. Preheat your oven to 400 degrees.
2. Toss the smoked salmon, whole grain bread, butter and Dijon into the bowl of a food processor and mix until the mixture combines smoothly.
3. Season the salmon filets with salt and pepper. Pre-heat a large heavy skillet. Add a splash of oil, enough to cover the bottom in a thin film. When small wisps of smoke begin to appear, carefully add the salmon. Sear for 3 or 4 minutes until golden brown and crispy. Flip and sear on the other side for 2 minutes. Place the filets in a baking dish. Evenly divide the crust mixture into six parts. Roll each into a log as long as its filet. Press onto the top of each filet, covering it evenly. Bake until the crust heats through and the salmon finishes cooking, about ten minutes. If you like you may omit the browning step, cover the raw salmon with the crust and bake for about 20 minutes.
For the Sauce1. Put cucumber, sour cream and dill into a small saucepan and heat through. Season with salt and pepper and serve with the salmon.
See more: Eggs/Dairy, Herbs, Vegetables, Fish, North American, Bake, Rice/Grain, Main