Herbed Cheese Sauce and Nut Crusted Hoisin Salmon

Salmon is one of the most popular and versatile fish varieties for chefs and gourmets alike. It’s delicate flavour, pretty colour and presentation styles make it a perfect main dish to serve for any festive occasion or celebration, year round. Consider making this delicious and nutritious, easy and quick to make, recipe to nourish and impress your loved ones over the holidays.

Salmon is also one of the healthiest foods one can eat – a high-quality protein, a good source of selenium, astaxanthin and potassium, rich in a range of B vitamins and omega 3 fatty acids all which decrease inflammation, lower blood pressure, promote heart health, brain health and reduce the risk of disease.

If possible, choose to buy wild salmon over farmed. Ask at the fish counter which it is, or read the label when buying a piece of packaged salmon. 

Boursin cheese is a lovely, soft herbed cheese that is perfect for the wine (or veggie bouillon) infused cheese sauce in this recipe.  It is widely available at grocery stores. You could use another brand of soft herbed cheese, or DIY with cream cheese and your choice of herbs – just don’t go too heavy on the herbs to keep it a subtle flavour. 

As always, when you make this recipe, I would love to see your creation so please post a photo of your Herbed Cheese Sauce and Nut Crusted Hoisin Salmon goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time:  10 minutes / Cook Time: 20-25 minutes / Serves: 4

Ingredients

  • 4 Salmon Fillets (or one large filet as in the photos - couldn’t find individual filets today)

  • 1/3 Cup Hoisin Sauce  - Alternate: Balsamic Vinaigrette

  • 1/2 Cup Finely Chopped Pecans – Alternate: Hazelnuts, or a combination of both

  • 1 Round of Fine Herb Boursin Cheese

  • 1/2 Cup Dry White Wine – Alternate: Veggie Bouillon

  • 1 Tablespoon of Fresh Thyme Leaves or 1 teaspoon of Dried Thyme

  • 1 Tablespoon Dried Parsley - for garnish

How It’s Made

  • Preheat oven to 400ºF.

Salmon:

  • Brush flesh side of salmon with the hoisin sauce (or balsamic vinaigrette).

  • Press nuts onto filets until evenly coated.

  • Place, pecan-side up, on foil-covered baking sheet.

  • Bake ~20 min. or until salmon flakes easily with fork.

Sauce:

  • While salmon is in the oven, in a small saucepan, with a whisk, mix the Boursin and white wine (or bouillon) until well blended.

  • Cook on medium-low heat 3 to 5 min. or until the mixture is heated through and smooth, whisking frequently.

Serving:

  • Spoon cheese sauce evenly onto your serving plate, top with a piece of salmon. Sprinkle with parsley.

  • Serve with your choice of sides.

Enjoy!

 

Dinner, Egg Free, Healthy eating, Lunch, pescatarianRenata RichardsonHerbed Cheese Sauce and Nut Crusted Hoisin Salmon, salmon, hoisin, antioxidant, Immune supporting, heart health, brain healthComment