Hi Everyone! So this summer I’m taking my final courses here at school and since it’s a food and health-based program we do a lot of cooking. Today in food lab we made the most gorgeous salmon recipe and I took some pictures so I thought I’d share it on the blog. Anyway so here’s today’s story: we were in food lab and part of the meal was to make this salad that called for a jalapeño pepper. I really dislike spicy food at the best of times, but as I’m busy chopping up my green onions I look over and notice that my teammate has chopped up our pepper seeds and all. SEEDS.
Guys. It’s time for a cooking lesson. Jalapeño oil is a nasty substance, it will get all over your hands and if you touch any sensitive part of your body it will lead to instantaneous regret. For the love of chocolate DO NOT include the seeds unless you’re a fan of burning your mouth off. Anyway, we laughed about it and did our best to separate all the seeds from the actual pepper. Seriously though. Clean your peppers. Gut the seeds out. Unless you have a sinus infection or something–that’ll clear you right up like no other.
Anyway, so lesson learned. This salmon has no peppers anywhere near it so that’s a relief. They totally spoil us in food lab and get us super high quality ingredients, but for your purposes any old salmon will do. The salmon bakes slowly so it’s super moist and delicious when it comes out of the oven. This baking technique will work regardless of what topping you put on it, but I thought the hazelnut crust was pretty awesome. You can feel free to substitute hazelnuts for any other kind of nuts (okay, not soup nuts or corn nuts, or your crazy family members, but you get the idea).
(Recipe by Jacques Pepin)
-3 lbs salmon (the recipe can easily be cut in half)
-1 c ground hazelnuts
-1 c panko breadcrumbs
-1/2 tsp salt
-1/4 tsp pepper
-1-2 tsp olive oil
-Citrus slices for garnish (totally optional)
1. Grind the hazelnuts in a food processor or blender, the pulse setting is probably best so you don’t accidentally make nut butter.
2. Combine the ground nuts with the breadcrumbs and olive oil and mix until a breading mixture forms.
3. Coat a baking sheet in olive oil.
4. Combine the salt and pepper and then use it to season the top of the fish.
5. Place the fish on the baking sheet skin-side up and then coat with the panko hazelnut mixture.
6. Bake at 210ºF for about an hour–it might take a few minutes longer depending on your oven.