Friday, April 16, 2010

Pecan, Parmesan, Pomegranate and Dijon Salmon

What a mouthful, right?  This recipe’s huge title is befitting of its HUGE flavor…it was SO GOOD!!  I’ve been on a dijon mustard kick lately, and I wanted to try mixing it with some of my POM Wonderful pomegranate juice in a recipe.  A little more brainstorming and this is what I came up with:

 

Pecan, Parmesan, Pomegranate and Dijon Salmon

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Salmon filets (I used 3 big ‘uns)

POM Wonderful pomegranate juice

⅓ cup of finely chopped pecans

⅓ cup panko bread crumbs

¼ cup grated parmesan cheese

Salt and pepper

EVOO

Dijon mustard

 

While you’re prepping the topping for the salmon, lay the salmon “face-down” in a shallow dish of POM Wonderful, just to moisten it a bit and give it some fruity flavor.  In a smallish bowl, mix together the pecans, panko, parmesan, and a dash each of salt and pepper.  In a separate bowl, combine about a tablespoon each of Dijon mustard and EVOO, then whisk to emulsify.  Pour the mustard mixture into the crumb mixture, trying to uniformly incorporate the wet into the dry.

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Flip the fish over in its dish (I just baked it in this same dish, so it was sitting in a little bit of pom juice when it baked) and spoon the crumb mixture on top, spreading to evenly cover each piece (the picture below was taken before I spread it out!)

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(also next time I do it, I’ll use a bigger dish and spread them out a little more…it’d probably cut down on the cooking time)

I baked the fish at 400° for about 18 minutes; check it 8 minutes or so until it flakes with a fork – my filets were pretty thick.  While the fish was baking, I heated about 2 Tbls Dijon mustard, ½ POM Wonderful juice, and 1 Tbls EVOO in a small saucepan, whisking it together well.  When the fish was flaky in the middle and crispy on top, I plated it and drizzled the sauce on top.

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HOLY. CRAP.

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