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Rye Crusted Atlantic Salmon Recipe

Name: Ironwood Kitchen & Cocktails RYE CRUSTED ATLANTIC SALMON Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces Atlantic salmon fillets; 1 cup rye breadcrumbs; 2 tbs olive oil; 1 tsp salt; 1 tsp black pepper; 1 cup canned kidney beans, drained; 1 cup canned black beans, drained; 1 cup canned chickpeas, drained; 1 medium onion, diced; 3 cloves garlic, minced; 1 cup vegetable broth; 1 tbs olive oil; 1 tbs fresh thyme leaves; to taste salt; to taste black pepper; 4 pieces roma tomatoes, halved; 2 tbs olive oil; to taste salt; 1 lb pork belly; 1 cup bourbon; 1 cup brown sugar; 1 cup kosher salt; to taste black pepper; 1 cup creme fraiche; 2 tbs prepared horseradish; 1 tbs lemon juice; to taste salt

Inspired by Ironwood Kitchen & Cocktails

Time2h

Serves4

Three Bean Ragout, Oven Dried Tomatoes, Bourbon Cured Pork Belly, Horseradish Créme Fraîche

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Frequently paired with

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Ruby Red Cacciatora, Lambrusco

savory · rich · herbal

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Ingredients

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For the Salmon

4 pieces Atlantic salmon fillets

1 cup rye breadcrumbs

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

For the Three Bean Ragout

1 cup canned kidney beans, drained

1 cup canned black beans, drained

1 cup canned chickpeas, drained

1 medium Onion, diced

3 cloves Garlic, minced

1 cup Vegetable broth

1 tbs olive oil

1 tbs fresh thyme leaves

to taste Celtic sea salt

to taste black pepper

For the Oven Dried Tomatoes

4 pieces roma tomatoes, halved

2 tbs olive oil

to taste Celtic sea salt

For the Bourbon Cured Pork Belly

1 lb Pork belly

1 cup bourbon

1 cup Brown sugar

1 cup kosher salt

to taste black pepper

For the Horseradish Créme Fraîche

1 cup creme fraiche

2 tbs prepared horseradish

1 tbs ReaLemon lemon juice

to taste Celtic sea salt

Method

For the Salmon

Prepare the Salmon

Preheat the oven to 400°F (200°C). Season the salmon fillets with salt and black pepper. Coat the top of each fillet with olive oil and then press the rye breadcrumbs onto the salmon to form a crust.

Bake the Salmon

Place the salmon fillets on a baking sheet lined with parchment paper and bake for 15-20 minutes or until the salmon is cooked through and the crust is golden brown.

For the Three Bean Ragout

Cook the Aromatics

In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent.

Add Beans and Broth

Add the kidney beans, black beans, and chickpeas to the skillet. Pour in the vegetable broth and add fresh thyme. Season with salt and pepper. Simmer for about 10 minutes.

For the Oven Dried Tomatoes

Prepare the Tomatoes

Place halved roma tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake in the oven at 275°F (135°C) for 2-3 hours until dried but still pliable.

For the Bourbon Cured Pork Belly

Cure the Pork Belly

Mix bourbon, brown sugar, kosher salt, and black pepper in a bowl. Rub this mixture all over the pork belly and let it cure in the refrigerator for at least 24 hours.

Cook the Pork Belly

After curing, rinse off the pork belly and roast it in the oven at 300°F (150°C) for 2-3 hours or until tender. Let it rest, then slice into pieces.

For the Horseradish Créme Fraîche

Prepare the Créme Fraîche

In a bowl, combine the creme fraiche, horseradish, lemon juice, and salt. Mix well and refrigerate until ready to serve.