Aromatic Poached Salmon With Rye And Caper Breadcrumbs Recipe

Name: Aromatic Poached Salmon With Rye And Caper Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Breadcrumbs; 2-3 slices stale Pumpernickel dark rye, thick crusts removed (you want to end up with 1/2 cup of stale breadcrumbs); 2-3 slices stale French baguette, thick crusts removed (you want to end up with 1/2 cup of stale breadcrumbs; Salmon; 1/2 cup gin; 1/2 cup water; 1-1 1/2 pounds salmon fillet, preferably wild; 3 tablespoons fresh Italian parsley, finely chopped; 2 tablespoons fresh dill, finely chopped; 2 tablespoons lemon zest; 2 tablespoons unsalted butter; 1 cup mixed Pumpernickel/French breadcrumbs (more crumb than sand); 1 1/2 tablespoons chopped capers; 2 teaspoons prepared horseradish; 1 tablespoon mayonnaise

Servings: persons

Breadcrumbs
2-3 slices stale Pumpernickel dark rye, thick crusts removed (you want to end up with 1/2 cup of stale breadcrumbs)
2-3 slices stale French baguette, thick crusts removed (you want to end up with 1/2 cup of stale breadcrumbs
Salmon
1/2 cup gin
1/2 cup water
1-1 1/2 pounds salmon fillet, preferably wild
3 tablespoons fresh Italian parsley, finely chopped
2 tablespoons fresh dill, finely chopped
2 tablespoons lemon zest
2 tablespoons unsalted butter
1 cup mixed Pumpernickel/French breadcrumbs (more crumb than sand)
1 1/2 tablespoons chopped capers
2 teaspoons prepared horseradish
1 tablespoon mayonnaise

1
Note: Here in Hawaii, sliced bread molds faster than it gets stale. I sliced and cubed two pieces from each of my day old loaves and then popped them into a 350u00b0F oven for about 10 minutes to dry out the bread a little more. Feel free to stale your bread using whatever technique works in your climate.
2
Make your breadcrumbs by cubing your bread slices (Pumpernickel and French) and giving them a whirl in the food processor. Pulse until you have mostly uniform, smaller than pea-sized breadcrumbs (the bulk of the mix should be uniform; you'll also have pulverized sandy-looking bits). Be careful not to overheat your processor.
3
In a saute pan or skillet with a lid, add the gin and water. Place salmon in the center of your pan and evenly distribute parsley, dill and lemon zest on top of fish, pressing down slightly with your finger. Cover pan and bring to a simmer. Cook until desired doneness, about 6-7 minutes. Since you will be covering the fillet with breadcrumbs, it is okay to test doneness with a sharp knife in the center of fillet. Do not overcook. Transfer to a serving platter.
4
While your salmon is poaching, get started on your breadcrumbs.
5
In a skillet, melt the butter, and cook over medium heat, stirring occasionally until the butter begins to brown and is fragrant. Carefully add your breadcrumbs, and cook, stirring constantly until they are crisp and golden (the rye crumbs will be darker than golden), about a minute. Remove pan from heat and stir in capers, horseradish and mayonnaise. Thoroughly combine mixture using a heatproof spatula. Shower salmon with your breadcrumbs and enjoy!

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Breadcrumbs, 2-3 slices stale Pumpernickel dark rye, thick crusts removed (you want to end up with 1/2 cup of stale breadcrumbs), 2-3 slices stale French baguette, thick crusts removed (you want to end up with 1/2 cup of stale breadcrumbs, Salmon, and more.

Yes, Aromatic Poached Salmon With Rye And Caper Breadcrumbs falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Aromatic Poached Salmon With Rye And Caper Breadcrumbs

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