Herb Crusted Salmon with Tomato Vinaigrette in the Pressure Oven
By Wolfgang Puck
Herb Crusted Salmon with Tomato Vinaigrette in the Pressure Oven
By Wolfgang Puck
Yield/Serves:
Makes 4 servings
- Tomato Vinaigrette:
- 4 large vine ripe tomatoes, seeded and finely chopped
- 1 large shallot, minced
- 1 tablespoon lemon zest
- ½ cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon minced chives
- 1 tablespoon chopped parsley
- 3 large basil leaves, chiffonade
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper to taste
- Herb Crusted Salmon:
- 4 center-cut skinless salmon fillets, about 4 to 6 ounces each
- 1 cup panko bread crumbs
- 3 tablespoons parsley leaves
- 3 tablespoons chives, minced
- 3 tablespoons tarragon leaves
- ½ stick unsalted butter, melted
- Kosher salt
- Freshly ground black pepper
A tangy vinaigrette made of sun-ripened tomatoes complements delicately seasoned salmon fillets in this easy to make recipe. Recipe adapted for the Wolfgang Puck Pressure Oven. Please consult your owner’s manual for proper use and safety procedures.
In a medium bowl, combine all of the ingredients for the Tomato Vinaigrette and let marinate for 30 minutes.
Place panko, parsley, chives and tarragon into a food processor and blend on high. Slowly stream in the melted butter. When the panko is green, turn off the machine and set aside.
Preheat the pressure oven to 450°F. and set the function to ROAST. Place the rack in the middle of the oven.
Season the salmon fillets with salt and pepper and heavily top with the herb crust. Place the salmon fillets, skinned side down, on the rack in the roasting pan.
Place the pan in the oven. Set the Pressure Release Valve to SEAL and lower the Sealing Lever to the SEAL position.
Set the oven for 8 minutes and roast the salmon until it is cooked through but still moist in the center.
Turn the Pressure Release Valve to VENT and wait for all air to escape. After vented, slowly raise pressure bar and press the Door Release button to open the door.
With a spatula, carefully remove salmon from the oven and serve with the Tomato Vinaigrette.
In a medium bowl, combine all of the ingredients for the Tomato Vinaigrette and let marinate for 30 minutes.
Place panko, parsley, chives and tarragon into a food processor and blend on high. Slowly stream in the melted butter. When the panko is green, turn off the machine and set aside.
Preheat the pressure oven to 450°F. and set the function to ROAST. Place the rack in the middle of the oven.
Season the salmon fillets with salt and pepper and heavily top with the herb crust. Place the salmon fillets, skinned side down, on the rack in the roasting pan.
Place the pan in the oven. Set the Pressure Release Valve to SEAL and lower the Sealing Lever to the SEAL position.
Set the oven for 8 minutes and roast the salmon until it is cooked through but still moist in the center.
Turn the Pressure Release Valve to VENT and wait for all air to escape. After vented, slowly raise pressure bar and press the Door Release button to open the door.
With a spatula, carefully remove salmon from the oven and serve with the Tomato Vinaigrette.