Pan-Roasted Salmon Supper

Cornmeal Crusted Salmon with Basil Mussel Broth

Yield: 4

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, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course 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!

Mussels are widely available and yield a wonderfully rich broth when steamed; they travel with their own sauce! The broth can be flavoured with just about anything – basil in this case – and makes a perfect accompaniment for any other fish. Cornmeal makes an easy crisp crust for salmon that won’t fall off.

Ingredients:

Cornmeal Crusted Salmon with Basil Mussel Broth

• 2 lb. of mussels, de-bearded
• 1 cup of Riesling or other white wine
• 1/2 cup of whipping cream
• 1/4 cup of prepared basil pesto
• 1 cup of fine cornmeal
• 1 tbsp of paprika
• salt and pepper
• 4 x 6 oz salmon filets, skin off
• 3 tbsp of corn oil

Directions:

Cornmeal Crusted Salmon with Basil Mussel Broth

1. Put mussels in a large pot over medium-high heat with the wine and cream. Cover with a tight fitting lid to capture the steam and cook until they open, about 5 to 7 minutes. Let cool then shell the mussels and reserve the meat. Toss the shells. Strain broth into a clean saucepan, add pesto and reheat just before serving.
2. Place cornmeal, paprika, salt and pepper into a re-sealable plastic bag and shake, coating each piece of salmon well. Try not to use a coarse cornmeal; it won’t adhere as well to the natural moisture of the fish. The bag cuts down on clean up! Preheat a large sauté pan over medium-high heat then add the corn oil. It should completely cover the bottom of the pan in a thin layer, more than a film. Too little and the fish won’t sear. Don’t worry it won’t absorb the oil, better too much than too little! Add the crusted salmon filets and pan-roast for 5 to 6 minutes per side. Place the reserved mussels back into broth and heat through. Position a piece of salmon in middle of a warm bowl. Ladle some of the broth and mussels over it.

Basil Pesto

Ease of Preparation: Easy
About 1 Cup

This is the classic Pesto Genovese featuring basil, pine nuts and Parmesan. It’s a perfect accompaniment for white meats, fish or pasta. Because the word ‘pesto’ simply means ‘paste’ you can use many different ingredient combinations to make this tasty condiment.

Basil Pesto

A few large handfuls of fresh basil
One-half cup or so of grated Parmesan or Romano cheese
A few handfuls of pine nuts
A generous splash or two of extra virgin olive oil
A sprinkle or two of salt and pepper

Toss everything into a food processor and puree until smooth.

Smoked Salmon Sandwich

Ease of Preparation: Easy
2 Sandwiches

If tuna is the chicken of the sea, then smoked salmon is the ham. It makes a perfect sandwich. It’s a little bit fancy so it’s great for company or a special treat any day of the week.

Smoked Salmon Sandwich

Six slices of toasted rye bread
A few heaping spoonfuls of cream cheese
A spoonful of mustard
A handful of fresh dill
A squeeze or two of lemon juice
A handful of capers
A thinly sliced red onion
A few crisp lettuce leaves
Four ounces of sliced smoked salmon

Toss the cream cheese, mustard, dill, lemon and capers into a food processor and process them for a few seconds until they’re smooth. If you don’t have a food processor soften the cream cheese for a few seconds in the microwave then mix it with everything in a small bowl.

Spread the cream cheese mixture on two pieces of toasted rye. Top each with a thick layer of smoked salmon, lettuce and red onions. Place one pile on top of the other then top the works with yet another slice of rye. Repeat with the remaining ingredients for the second sandwich. Cut in half - corner-to-corner - and pass around. Enjoy!



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