I haven't tried this recipe but it appeals for summer entertaining because it can be prepared ahead of time. Serve with a couple of your favourite salads and you're good to go.
Oven-Baked Salmon and Sun-Dried Tomato and Salmon Mayonnaise
Jacques Pepin
This dish is the essence of my fast food. Season a fillet of salmon and nutty bread crumbs right on your serving platter and bake it in a very low oven while you make another dish or entertain your guests. Don't worry about burning the platter; it won't be damaged by the low heat of the oven, and the fish will be perfectly cooked. About 12 servings
Heat the oven to 200 degrees. Oil a platter with the oil. Arrange the salmon on the platter and sprinkle it with 3/4 teaspoon salt and 1/2 teaspoon pepper. Turn the salmon over and sprinkle it with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Sprinkle the hazelnut-crumb mixture on top of the fillet. Bake for 40 to 45 minutes, until the salmon is barely cooked. (I like it slightly rare inside.)
Meanwhile, for the mayonnaise: Put the sun-dried tomatoes and their oil in a food processor with the salsa. Process until smooth. Transfer to a medium bowl and mix in the salt, mayonnaise, and chives.
When the salmon is done, remove it from the oven and sprinkle the chopped herbs on top. Serve warm or at room temperature with the mayonnaise.
MAKE AHEAD
The fish can be made 1 to 2 hours ahead. The mayonnaise can be made up to 1 day ahead and refrigerated.
1 teaspoon canola oil
1 large skinless and boneless salmon fillet (about 3 pounds)
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
About 1 cup combined bread crumbs and ground hazelnuts (from 1 slice bread and 1/4 cup hazelnuts processed in a food processor)
Salsa mayonnaise
4 ounces sun-dried tomatoes packed in oil (about 1/2 cup)
3/4 cup Red Hot Salsa or fresh store-bought salsa
1/4 teaspoon salt
2 cups mayonnaise
3 tablespoons chopped fresh chives
fresh herbs (a mixture of parsley, tarragon, chives, and chervil)
Oven-Baked Salmon and Sun-Dried Tomato and Salmon Mayonnaise
Jacques Pepin
This dish is the essence of my fast food. Season a fillet of salmon and nutty bread crumbs right on your serving platter and bake it in a very low oven while you make another dish or entertain your guests. Don't worry about burning the platter; it won't be damaged by the low heat of the oven, and the fish will be perfectly cooked. About 12 servings
Heat the oven to 200 degrees. Oil a platter with the oil. Arrange the salmon on the platter and sprinkle it with 3/4 teaspoon salt and 1/2 teaspoon pepper. Turn the salmon over and sprinkle it with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Sprinkle the hazelnut-crumb mixture on top of the fillet. Bake for 40 to 45 minutes, until the salmon is barely cooked. (I like it slightly rare inside.)
Meanwhile, for the mayonnaise: Put the sun-dried tomatoes and their oil in a food processor with the salsa. Process until smooth. Transfer to a medium bowl and mix in the salt, mayonnaise, and chives.
When the salmon is done, remove it from the oven and sprinkle the chopped herbs on top. Serve warm or at room temperature with the mayonnaise.
MAKE AHEAD
The fish can be made 1 to 2 hours ahead. The mayonnaise can be made up to 1 day ahead and refrigerated.
1 teaspoon canola oil
1 large skinless and boneless salmon fillet (about 3 pounds)
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
About 1 cup combined bread crumbs and ground hazelnuts (from 1 slice bread and 1/4 cup hazelnuts processed in a food processor)
Salsa mayonnaise
4 ounces sun-dried tomatoes packed in oil (about 1/2 cup)
3/4 cup Red Hot Salsa or fresh store-bought salsa
1/4 teaspoon salt
2 cups mayonnaise
3 tablespoons chopped fresh chives
fresh herbs (a mixture of parsley, tarragon, chives, and chervil)