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Video: Make Southern-inspired pecan-crusted salmon

TODAY recipes
updated 10/4/2012 5:44:59 PM ET 2012-10-04T21:44:59

Recipe: Pecan-crusted salmon with sauce gribiche

  • For the topping:
  • 3/4 cup whole pecans
  • 1 teaspoon minced garlic
  • 3/4 teaspoon salt
  • 3/4 teaspoon dried dill
  • 3 tablespoons salted butter, melted
  • For the salmon:
  • 1 (2-pound) boneless skinless salmon fillet
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 recipe Sauce Gribiche
  • For the sauce:
  • 2 tablespoons minced shallots
  • 1 1/2 teaspoons mined garlic
  • 2 tablespoons capers
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons lemon juice
  • 2 tablespoons red wine vinegar
  • 2 hard-boiled eggs
  • 1/4 teaspoon dried tarragon
  • 2 teaspoons chopped parsley
  • 1 teaspoon chopped chives
  • 3/4 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/8 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 1/4 cup vegetable oil

For the salmon:

Preheat the oven to 400 degrees. Combine the pecans, garlic, salt, dill and melted butter in the bowl of a food processor fitted with a metal blade and process them until they resemble coarse crumbs.

Season the salmon on both sides with the salt and black pepper. Spread the pecan mixture evenly on top of the seasoned salmon fillet and place the salmon on a large baking sheet. Bake it for 10 to 11 minutes, until it is cooked through but still rare, and then serve it hot with sauce gribiche.

For the sauce:

NOTE: This sauce must be made the day before you serve it. Don't even taste it until after you have let it sit covered in the refrigerator for at least 24 hours.

In the bowl of a food processor fitted with a metal blade, combine the shallots, garlic, capers, Dijon mustard, lemon juice, red wine vinegar, hard-boiled eggs, tarragon, parsley, chives, salt and the cracked and ground black pepper.

Process these ingredients until the mixture is thick and fully pureed, about 2 to 3 minutes.

While the processor is still running, add the oil slowly in a steady stream, through the feed tube of the processor, making sure that the oil is incorporated fully. The sauce should be almost like a vinaigrette in its consistency, luxurious and fully emulsified.

Serving Size

Serves 8 to 10 people

Recipe: Heirloom tomato pie

  • 2 pounds mixed heirloom tomatoes
  • 1 1/2 teaspoon salt, divided
  • 2 tablespoons salted butter
  • 1 onion, halved, then sliced thin
  • 2 teaspoons minced garlic
  • 1 cup mayonnaise
  • 1 cup fresh basil leaves, firmly packed
  • 3 sprigs fresh parsley
  • 1 medium shallot, peeled
  • 1 green onion, whole
  • 1 cup grated Gruyere cheese, firmly packed
  • 1 cup grated sharp Cheddar cheese, firmly packed
  • 1/2 cup plus 1 tablespoon grated Parmesan cheese, divided
  • Basic "pate brisee" pie crust
  • 1 to 1 1/2 tablespoons coarsely ground black pepper

Slice the tomatoes into 1/4-inch-thick slices and place them on a rack to drain. Sprinkle the tomatoes on both sides with ¾ teaspoon salt, 1 ½ teaspoons total. Let them drain on the rack for at least an hour to remove the unwanted water.

When the tomatoes have finished draining, preheat the oven to 375 degrees. In a heavy skillet over medium-high heat, melt the butter. When the foaming has subsided, add the onions and sauté them for a couple of minutes, until they are slightly soft, and then add the minced garlic. Continue to sauté the onions and garlic until they are translucent, 10 to 12 minutes.

In the bowl of a food processor fitted with a metal blade, combine the mayonnaise, basil leaves, parsley, shallot and green onion, and process them until the mixture is green and smooth, approximately 1 minute.

In a large mixing bowl, combine the mayonnaise mixture with the Gruyere, Cheddar and ½ cup of the Parmesan cheese and stir to mix thoroughly.

Spread the cheese mixture evenly over the cooled pastry crust.

Place the sautéed onion and garlic evenly on top of the cheese mixture, and then arrange the drained tomatoes in a pretty pattern on top.

Sprinkle with the remaining 1 tablespoon Parmesan cheese and the black pepper, and bake the pie for 50 to 60 minutes.

Let the heirloom tomato pie rest for at least 30 minutes before cutting, and serve it warm, at room temperature, or cold with additional basil mayonnaise, some of which you will have left over if you made your own!

Serving Size

Makes 8 to 10 servings

Recipe: White chocolate mint mousse

  • 8 egg yolks
  • 1 1/2 cups plus 4 tablespoons sugar, divided
  • 3/4 cup crème de menthe, divided
  • 1/4 teaspoon salt, divided
  • 12 ounces white chocolate
  • 2 tablespoons vanilla extract
  • 2 1/2 cups heavy cream, divided
  • 2 sticks (16 tablespoons) salted butter, cold, cut into quarters
  • 2 tablespoons unflavored gelatin
  • 2 tablespoons water

In the bowl of a large electric stand mixer, fitted with the whisk attachment, beat egg yolks, sugar, crème de menthe and salt together on medium speed until the "ribbon" forms, approximately 5 minutes.

Prepare a double boiler and pour the mixture in. Cook until it is ever so slightly thickened and too hot to touch. Do not overcook this mixture, or you will have green scrambled eggs.

In a medium heavy saucepan over low heat, combine white chocolate, vanilla extract and heavy cream and melt them slowly, stirring constantly. Let it cool for about 3 minutes.

In an electric stand mixer fitted with the whisk attachment on medium speed, beat the white chocolate mixture and egg mixture together for approximately 4 to 5 minutes, until fully combined. Add 2 sticks (16 tablespoons) cold, salted butter, and beat the mixture until the butter is fully incorporated. Transfer the mousse base into a large mixing bowl and wash the bowl of your electric mixer.

Back to the electric mixer: with the whisk attachment fitted, beat 2 cups heavy cream, 4 tablespoons sugar and 1/8 teaspoons salt until stiff peaks form. Fold the whipped cream into the mousse base. In a small mixing bowl, dissolve 2 tablespoons unflavored gelatin in ¼ cup green crème de menthe and 2 tablespoons water and stir in the dissolved gelatin, mixing it well.

Pour the mousse into a serving bowl, cover and refrigerate it overnight.

Serving Size

Makes 6 to 8 servings

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