Oven-Baked Salmon with Sun-Dried Tomato and Salsa Mayonnaise

(Serves 12)

  • 1 teaspoon canola oil
  • 1 large skinless and boneless salmon fillet (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)

Salsa Mayonnaise

  • 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°F. Oil a platter with the 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. (I like it slightly rare inside).

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 medium 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 mayonnaise.


Make Ahead

The fish can be made 1 to 2 hours ahead. The mayonnaise can be made up to 1 day ahead and refrigerated.


Reprinted with permission from Jacques Pépin Fast Food My Way by Jacques Pépin (Houghton Mifflin, September 2004).

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