Crusted Salmon with
Onion Apple Compote
Kirkland Signature/Puratos
2 Kirkland Signature
croissants
1/2 cup hazelnuts,
coarsely chopped
2 tablespoons olive oil
1 tablespoon sugar
Grated peel of 1 lemon
1/2 teaspoon salt
1/2 teaspoon ground pepper
SALMON
1 tablespoon olive oil
4 Atlantic salmon fillet
portions, bones and
skin removed
Salt and pepper
Chopped flat-leaf parsley,
for garnish
ONION APPLE COMPOTE
2 Granny Smith apples,
cut in small dice
1 medium red onion,
cut in small dice
5 celery stalks, cut in
small dice
1/2 cup white vinegar
1/2 cup sugar
Preheat oven to 325°F.
Cut croissants into 1/4- to 3/8-inch pieces. Spread in
an even layer on a sheet pan and bake until crisp,
about 10 minutes. Let cool. Combine with hazelnuts,
olive oil, sugar, lemon peel, salt and pepper in a bowl
and blend with fingertips until well coated.
Preheat oven to 350°F.
To prepare the salmon, heat a nonstick sauté pan
over medium-high heat, then add olive oil. Sprinkle
salmon with salt and pepper to taste, place in the pan
and sear for 1 minute on each side. Transfer to a baking
dish and add a thick layer of croissant crust. Place in
the oven and bake for approximately 5-6 minutes.
To prepare the compote, place all ingredients in a
saucepan and bring to a quick simmer. Then turn off
the heat, cover and let sit for 2 minutes to blend the
flavors and soften the ingredients.
To serve, place the salmon on plates, then liberally
spoon the compote around the dish and garnish with
parsley. Makes 4 servings.
Squeeze orange over the fish; add salt and pepper to
taste. Marinate in the refrigerator for about 1 hour.
To prepare the salsa, in a medium bowl combine
cilantro, cabbage, tomatoes, serrano pepper, apple,
pear, onion and garlic. Sprinkle with lime juice and
season to taste with salt and pepper. Toss well, cover
and chill.
To prepare the chipotle sauce, mix all ingredients in a
blender. Cover and chill.
Preheat the grill. Preheat oven to 350°F.
Grill the fish until cooked to taste (or bake in
the marinade).
Wrap tortillas in foil and heat in the oven.
To serve, fill warm tortillas with flaked fish and salsa.
Serve with sauce. Makes 4 servings.
Brands may vary by region; substitute a similar product.
1 orange
2 pounds halibut or other
white fish
Sea salt and pepper
12-16 corn tortillas
APPLE-PEAR SALSA
1/2 bunch cilantro, chopped
1 cup chopped
green cabbage
5 Roma tomatoes, chopped
1 serrano pepper ( 2 if you
like it hot), chopped
1 Starr Ranch Growers*
Granny Smith apple,
cored and chopped
1 Diamond Starr Growers*
Red D’Anjou pear,
cored and chopped
1/4-1/2 cup chopped
red onion
1 garlic clove, chopped
Juice of 2 limes
Sea salt and pepper
CHIPOTLE SAUCE
1 garlic clove
1 chipotle pepper in
adobo sauce
1 teaspoon adobo sauce
2 6-ounce containers
plain yogurt
Apple-Pear Fish Tacos
Oneonta Starr Ranch Growers
