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More from Other NewsOven-Baked Salmon with Sun-Dried Tomato and Salsa Mayonnaise
1 teaspoon canola oil
1 large skinless and boneless salmon fillet, about 3 pounds
11/2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
About 1 cup combined bread crumbs and ground hazelnuts, from 1 bread slice and 1/4 cup hazelnuts processed together in a food processor
Salsa Mayonnaise
4 ounces sun-dried tomatoes packed in oil (about 3/4 cup)
3/4 cup fresh store-bought or homemade 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 degrees. 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 bread crumb-hazelnut mixture over the fillet, making sure the coverage is even.
Bake fillet for 40 to 45 minutes, or until the salmon is barely cooked. (Pepin prefers the fish to be "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 3 tablespoons of chopped chives.
When the salmon is done, remove it from the oven and sprinkle the chopped herb mixture on top.
Serve warm or at room temperature, with the refrigerated mayonnaise as a flavorful garnish.
Serves about 12 as a buffet dish.
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