Pine Nut-currant Crusted Salmon

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons currants
• 2 tablespoons boiling water
• 3 slices sourdough bread
• 2 tablespoons butter, divided
• 1/4 cup minced onion
• 1 garlic clove, minced
• 1 tablespoon wine
• 1/2 anchovy fillet
• 2 tablespoons pine nuts, toasted
• fresh rosemary sprig
• fresh thyme sprig
• fresh parsley
• 4 (4 ounce) salmon fillets
• 4 teaspoons extra virgin olive oil

Recipe

• 1 cover currants with water. let stand until plump.
• 2 cut crusts off bread. cut into cubes. place on baking sheet and bake in preheated 300°f oven until dry, about 10 minutes. transfer to food processor, and grind into fine crumbs.
• 3 melt 1 tbsp butter over medium heat. add onion and garlic with a pinch of coarse salt, and sweat until limp. add wine and cook until nearly dry.
• 4 melt 1 tbsp butter in another saute pan. add 1/2 c bread crumbs (set aside any remaining crumbs for another use) and toss over medium heat until coated and golden brown.
• 5 drain any excess water from currants. combine with anchovy and pinenuts in a small food processor. pulse until well-mixed and finely chopped.
• 6 combine pinenut mixture, toasted bread crumbs and onion mixture in a bowl. mix well.
• 7 place rosemary, thyme and parsley in the bottom of a small pan. lay salmon on top of herbs, skin side up. cover tightly with plastic wrap and refrigerate 1 hour. remove plastic, turn filets over, and drizzle with extra virgin olive oil. bake in preheated 450°f oven 6-8 minutes until almost cooked.
• 8 drizzle salmon with a little more olive oil. pat 2-3 tbsp of crust mixture on top of each filet. bake an additional 5 minutes.