Chestnut Crusted Salmon With Roasted Apple Jam Recipes

Steps:

• Preheat the oven to 425 degrees.
• In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
• Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
• Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
• Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Steps:

• Peel and core the apples. Cut them in half and then into thin slices. In a large skillet, heat the honey over low heat until it begins to foam and turns a very light brown, about 5 minutes. Remove the skillet from the heat and add the ground cinnamon and apple slices. Return the skillet to medium heat and cook, stirring from time to time with a wooden spoon, until the apples are soft, 30 to 35 minutes.
• While the apples are cooking, flavor the cider: In a medium saucepan, combine the cider, cinnamon sticks, cloves and vinegar and bring to a simmer over high heat. Cook until the liquid is reduced by half, 10 to 12 minutes.
• Make the jam: Strain the cider mixture over the cooked apples (discard the cinnamon sticks and cloves). Simmer the apples over medium heat until all of the flavors meld and the liquid is almost completely absorbed, 5 to 8 minutes. Add the lemon zest and juice. Remove the skillet from the heat and set it aside to cool. Divide the jam among jars and refrigerate for up to 2 weeks.

Steps:

• In a large heavy-bottomed pot add a small amount of oil, add the onions, sugar, cinnamon, nutmeg and salt. Lightly caramelize the onions, and then the calvados to deglaze the pan. At this time, add the apples and cook until they are very tender, then put the pot in a preheated 350 degree oven for 10 minutes. Take out the cinnamon stick and let cool.
• For the Braised Red Cabbage: In a large heavy-bottomed pot sweat the shallots in the butter. Then add the shredded cabbage and let cook for 5 minutes. Finish by adding the salt and pepper and sherry wine vinegar. Let cook for 5 more minutes and reserve for later.
• For the Butternut Squash Pan Sauce: Take the squash and cut it in half. Cut off the bottom of the squash (bulb shaped) and medium dice it. In a pot sweat the onions then add the diced squash, let cook for 5 minutes and then add the Calvados, let the alcohol cook off then add the vegetable stock and bring to a simmer. Let simmer until tender, puree in a blender until smooth. Cut the top of the squash (cylinder shaped) into small dice and leave it raw until needed.
• For the Chestnut Crust: Peel chestnuts and then steep them in some apple juice until tender about 1 hour. Then puree chestnuts and add the butter and the breadcrumbs. The texture will be pasty. Reserve.
• To assemble the dish, quickly sear both sides of the salmon and then dry off the top part of the salmon. Spread the chestnut crust on, about 1/4-inch thick. Put in a preheated 350-degree oven for 5 minutes. While fish is in the oven heat the cabbage up in a little bit of butter. Take the butternut squash sauce and heat in a small pot with the small diced butternut. Add a pinch of fine herbs to the sauce. On a 12-inch plate make 2 quenelles of the apple jam and place them at 3 and 9 o'clock. The cabbage goes in the middle and the salmon on top. The sauce goes around. The seeds that were saved, you can wash them very well and salt them and then dry them out in the oven at 200 degrees. Then sprinkle around.

Steps:

• Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.

Steps:

• Place walnuts in food processor; coarsely chop. Add bread crumbs, lemon rind, olive oil and dill; pulse until crumbly. Mixture should stick together. Season; set aside.
• Arrange salmon fillets skin side down on parchment paper lined baking sheets. Brush tops with mustard.
• Spoon 1/3 cup of walnut crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap; refrigerate for up to 2 hours.
• Bake at 350 degrees F 15 to 20 minutes, or until salmon flakes with a fork. Just before serving, sprinkle each with 1 tsp lemon juice.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine pistachios and panko in a shallow bowl.
• Mix cream cheese, Dijon, lemon juice, dill, and hot pepper sauce together in a bowl; season with salt and pepper.
• Pat salmon fillets dry, then coat in cream cheese mixture on both sides. Roll in pistachio mixture, patting crumbs in place. Place fish on a nonstick baking sheet.
• Bake in the center of the preheated oven until fish flakes easily with a fork, about 15 minutes; cooking time will depend on the thickness of the fish.

Steps:

• Preheat oven to 475 degrees. Toss panko with herbs and 1 tablespoon oil.
• Place salmon (skin down) on parchment-lined baking sheet. Spread evenly with mustard; season with salt and pepper. Sprinkle with reserved panko mixture, patting gently. Scatter lemons around salmon and drizzle them with oil.
• Roast salmon until it flakes easily, 18 to 20 minutes. With a large spatula, loosen it from skin (which should stick to parchment). Transfer fish to platter and garnish with roasted lemons.