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BLG: Walnut-Crusted Salmon w/Vegetables




Source of Recipe


Crossroads Cooking by Elisabeth Rozin

* Exported from MasterCook *

Walnut-Crusted Salmon with Vegetables

Recipe By : Elisabeth Rozin
Serving Size : 4 Preparation Time :0:00
Categories : Bulgarian, Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons olive oil (up to 5)
1 pound salmon fillets -- about. 1/2" thick
or small salmon steaks
salt
black pepper -- freshly ground
1 medium onion -- coarsely chopped
2 garlic cloves (up to 3) -- crushed
1 medium eggplant -- peeled and diced
1 large green or red bell pepper -- seeded and diced
1 medium zucchini -- diced
1 large tomato -- coarsely chopped
1/2 cup dry white wine
good squeeze of lemon juice
1/4 cup walnuts -- finely chopped
2 tablespoons soft bread crumbs
1/2 teaspoon Hungarian sweet paprika
2 tablespoons butter -- melted

Heat 2 tablespoons of the oil in a skillet over high heat. Add the fish and brown quickly, turning once to brown on both sides. Note that the fish should not be cooked through, just browned on both sides. Salt and pepper the fish lightly, then remove from the pan and set aside. Add the remaining 2 to 3 tablespoons oil to the pan. Add the onion and garlic and saute over moderate heat just until the onion wilts. Add the eggplant and saute for a few minutes. Add the bell pepper, zucchini, tomato, wine, about 1 teaspoon of salt, and several good grinds of black pepper. Mix well, bring to a simmer, then cook, uncovered, over moderate heat, stirring occasionally, for about 20 minutes, until the vegetables are soft and most of the liquid has cooked away. Stir in the lemon juice.

Preheat the oven to 400 degrees F. Spoon the vegetable mixture evenly into a shallow casserole or baking dish. Place the reserved fish in a single layer over the vegetables. Combine the walnuts, bread crumbs, paprika, and butter and about 1/4 teaspoon salt. Mix well, then sprinkle the mixture over the fish and vegetables.

Bake for 15 to 20 minutes until the topping is browned and the fish flakes easily when forked.


Cuisine:
"Bulgarian"

Source:
"Crossroads Cooking"

S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"

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