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1
Cover currants with water.
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2
Let stand until plump.
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3
Cut crusts off bread.
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4
Cut into cubes.
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5
Place on baking sheet and bake in preheated 300F oven until dry, about 10 minutes.
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6
Transfer to food processor, and grind into fine crumbs.
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7
Melt 1 tbsp butter over medium heat.
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8
Add onion and garlic with a pinch of coarse salt, and sweat until limp.
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9
Add wine and cook until nearly dry.
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10
Melt 1 tbsp butter in another saute pan.
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11
Add 1/2 c bread crumbs (set aside any remaining crumbs for another use) and toss over medium heat until coated and golden brown.
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12
Drain any excess water from currants.
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13
Combine with anchovy and pinenuts in a small food processor.
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14
Pulse until well-mixed and finely chopped.
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15
Combine pinenut mixture, toasted bread crumbs and onion mixture in a bowl.
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16
Mix well.
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17
Place rosemary, thyme and parsley in the bottom of a small pan.
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18
Lay salmon on top of herbs, skin side up.
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19
Cover tightly with plastic wrap and refrigerate 1 hour.
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20
Remove plastic, turn filets over, and drizzle with extra virgin olive oil.
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21
Bake in preheated 450F oven 6-8 minutes until almost cooked.
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22
Drizzle salmon with a little more olive oil.
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23
Pat 2-3 tbsp of crust mixture on top of each filet.
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24
Bake an additional 5 minutes.
