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This is another recipe that's good for people who worry about overcooking
fish. The yogurt and vinegar help moisten the fish and the crust
helps seal in the moisture and the flavors. The crust is so good
we have also used it for swordfish steaks and chicken breasts.
- 1-1/4 pound salmon filet
- 3 teaspoons
Cheshire Garden Lemon Italia Vinegar, divided
- 2 tablespoons plain yogurt (we use Stonyfield, a New Hampshire brand)
- 1/2
cup bread crumbs
- 1/2 cup toasted, coarsely chopped hazelnuts
(see text)
- 2 shallots, finely chopped
- 1/2 cup prepared horseradish, drained
- 1 small dried red chile pepper, seeds removed, finely chopped (about 1 teaspoon)
- 2 cloves garlic, minced
- 1 tablespon olive oil
Always toast nuts before chopping them, but watch that they don't
burn. Spread on a cookie sheet, place in a 350° oven and toast
14-15 minutes. Chop with a food processor.
Cover a small rack with aluminum foil and set it in a small baking
dish. Place the salmon, skin side down, on the rack and drizzle
the fish with I teaspoon of the vinegar. Spread the yogurt over
the salmon, ensuring that the fish is well covered. Chill for at
least 15 minutes. Preheat oven to 350°.
Meanwhile, mix together the breadcrumbs, toasted hazelnuts, shallots,
horseradish, chile, garlic, oil, and remaining 2 teaspoons of the
vinegar.
When the salmon is ready, press the crust mixture onto the fish.
Bake for about 25 minutes.
Serves 4
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