Salmon with a Sun-Dried Tomato Crust & Preserved Lemon Gremolata

Goodbye, Winter! Spring is in the air and there's no better way to celebrate a new season of sunshine than with this gorgeous salmon dish that everyone will swoon over. This was originally done by Master European Chef Norbert Schultz, who was with Pure Joy for its first three year and is an outstanding culinarian. He owned many of the fine dining establishments here in Santa Barbara and Santa Ynez, and later on, The Nook in Santa Barbara's Funk Zone. This flavorful dish is one of Pure Joy's best sellers - we know you'll fall head over heels in love with it, too.

Recipe Serves 4

Ingredients Required: 1.5 pounds fresh salmon filet, bread crumbs, garlic, sun-dried tomatoes, basil, pine nuts, olive oil, parmesan cheese, butter, preserved lemons, flat-leaf Italian parsley

For The Salmon Crust - Process In Food Processor;

½ cup of bread crumbs

4 cloves garlic

½ cup oil-packed sun-dried tomatoes (with the oil)

Then Add;

3 Tbsp. fresh basil

3 Tbsp. pine nuts

3 Tbsp. olive oil

2/3 cup grated parmesan cheese

2 oz. butter (soft)

Process All.

Season boneless skinless salmon filet with salt & pepper and pan sear in a hot pan for just 1 minute on each side with olive oil. Cool it. Pat the crust on the top side only. When ready to serve, bake it for 10 minutes at 350 degrees, or just until cooked through.

Preserved Lemon Gremolata;

1 cup of preserved lemons

¼ bunch of fresh flat-leaf Italian parsley

4 cloves fresh garlic, minced (approximately 1 tbsp)

Rinse the preserved lemons very well to remove all of the salt. Dice them toss with fine dice garlic & chopped rinsed well parsley.

(Here’s a Pure Joy Blog on Lemon Preserving)

Enjoy! XOXO,

Lynette La Mere

Pure Joy Owner/Founding Executive Chef