We’ve had so many requests for this recipe after guests have tried it at our events, we figured we would share with you, by popular demand, enjoy.
This was originally done by Pure Joy Catering’s Master European Chef Norbert Schultz who was with us the first three years and is an outstanding chef who has owned many of the fine dining establishments here in Santa Barbara and Santa Ynez, and now The Nook. Of course, over the years I’ve altered it and it has remained one of our best sellers and most requested recipes.
Norbert originally did it with a Fresh Tomato Coulis but when we began preserving lemons I found that flavor lit the salmon up & really complimented it with a light, zesty pow. So, without further adieu; I offer you a great new recipe that I promise you’ll use time & time again.
1.5 pounds fresh salmon filet
For the salmon crust - process in a food processor;
½ cup of bread crumbs
4 garlic cloves
½ cup oil packed sun dried tomatoes with the oil,
3 Tbl. fresh basil
3 Tbl. pine nuts
3 Tbl. olive oil
2/3rds cup grated parmesan cheese
2 oz. butter, soft
Season boneless skinless salmon filet wit salt & pepper and pan sear it in a hot pan 1 minute each side with olive oil. Cool it. Pat the crust on the top side only. When ready to serve, bake it 10 minutes at 350 degrees or until cooked through.
For the Preserved Lemon Gremolata;
1 cup of preserved lemons
¼ bunch of fresh flat leaf Italian parsley
4 cloves fresh garlic, minced (you want a tablespoon)
Rinse the preserved lemons very well to remove all of the salt. Dice them toss with fine dice garlic & chopped rinsed well parsley.
Pure Joy Catering’s Executive Chef, Lynette La Mere