Walnut Crusted Salmon with
Raspberry Beurre Blanc
1 Each
6 oz Salmon fillet, Boneless & Skinless
1/2 C
Medium Chopped Walnuts
1/8 C
Bread Crumbs
Flour
For Dredging
1
Egg (beaten with a splash of water)
Oil
(Not butter, it tends to burn.  Peanut oil is best.)
  Salt, Pepper & Granulated Garlic (for seasoning)
To Prepare Salmon:
Preheat oven to 350.
Crush walnuts in food processor or with a knife and mix them
with bread crumbs.  Lightly season salmon, dredge in flour and
then dunk in egg mixture to coat.  Now place salmon in walnut
mix and gently press to cover fillet.
Heat Oil to medium on stove top.  Gently brown salmon fillet,
skin side up (approximately 3 minutes) then turn over and brown
on the other side 3 more minutes.  Place salmon on a baking
sheet and place in oven 7-9 minutes or until desired doneness.
For Sauce:
Put white wine in sauce pan and reduce by 1/4.  Add cream and
raspberries and bring back to a boil.  Reduce again by 1/4.  Add
honey to taste.  Reduce heat to medium then add butter and stir
until dissolved and incorporated into raspberry mixture.  
Remove salmon fillets from the oven and place them on plates.  
Spoon the sauce over the top of the fillets.


1/2 C
White Wine
1/4 C
Heavy Cream
1 1/4 C
Raspberries
1/2 Tbsp
Honey
2 Tbsp
Unsalted Butter (softened to room temperature.)