1 teaspoon canola oil
1 large salmon fillet, skinless and boneless (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)
4 ounces sun-dried tomatoes packed in oil (about 3/4 cup)
3/4 cup fresh store-bought salsa
1/4 teaspoon salt
2 cups mayonnaise
3 tablespoons chopped fresh chives
1 cup coarsely chopped fresh herbs (a mixture of parsley, tarragon, chives, and chervil)
Heat the oven to 200 degrees.|
Oil the platter you will use for cooking and serving the salmon with the canola 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.
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 small 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 sauce.
The fish can be made 1 to 2 hours ahead.
The sauce can be made up to 1 day before and refrigerated.
Recipe courtesy of Houghton Mifflin Company, ©2004 Jacques Pépin from Jacques Pépin: Fast Food My Way.