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Kip of the Week: Salmon in Bruschetta Crust August 20, 2008

Posted by schizodigestive in entertaining, Kip of the Week, tomato.
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Of the dishes i make — that is, that I made up — this is my personal favorite. The crust, besides being loaded with flavor of its own, seals natural flavor and moisture into the underlying fillet. And with salmon costing what it does today, who would dare dry it out?

You need a food processor and a 9×13 pyrex baking pan.

two-pound skinless fillet of king salmon [warehouse store fillet is excellent]
three or four slices firm coarse-grained bread, or 12-15″ of a baguette, toasted hard [sourdough if you can get it, stale is fine]
three cloves garlic
one tablespoon fresh or one teaspoon dried rosemary
four big pieces roasted red bell pepper from a jar; rinse to remove the black bits of skin
½ cup wet-pack sun-dried tomatoes with some of the oil [if dry-pack are all you can get, add oil]
olive oil as needed for procedure

Preheat oven to 375° F.

In the food processor, grind the bread, garlic and rosemary to crumbs. Add the bell pepper and tomatoes and keep grinding till the result is like fine gravel; then drizzle olive oil into the top chute till the mixture gathers into a ball. This is usually not more than one tablespoon of oil.

Oil the underside of the fish and lay it on the baking pan. Spread the mixture over the top side of the fish and press it down to a firm even layer, leaving no gaps. Do leave a small space between the edge of the crust and the pan, or it will burn where it touches the glass.

Bake for 30 to 35 minutes, or until the crust is an earthy black-speckled red like firebrick.

Good sides for this: Spinach pasta, or polenta with mushrooms, or corn on the cob, and a biiiig green salad. If you’re having wine with dinner, this is one of the few fish dishes I know that really will stand up to a chardonnay.

© /KC August 2008

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