Andouille-Crusted Salmon

Serves 8
Brian Streeter
Pairs well with:
Pinot Noir, Carneros, Napa Valley

Chef Brian Streeter presents a beautifully rich salmon dish that perfectly complements Cakebread Cellars Anderson Valley Pinot Noir.


4 oz. andouille sausage
¾ c. panko breadcrumbs
2 T. flat leaf parsley, chopped
2 T. green onions, chopped
salt and pepper

8 (5-6 oz.) pieces salmon filet, skinless
3 T. Dijon mustard


Dice andouille sausage into large pieces. Place in the work bowl of a food processor and pulse to crumble the sausage. Heat a skillet over high heat and sauté sausage until crisp. Remove from the heat and transfer to stainless steel bowl. Allow to cool and mix with the breadcrumbs, parsley and green onion. Season with salt and pepper.

To serve, preheat the broiler. Season salmon on both sides with salt and pepper. Lightly brush the top side with Dijon mustard. Set the filet in the breadcrumb mixture to coat the mustard brushed side. Place on a sheet pan that has been brushed with olive oil. Place in the middle of the oven. Cook for about 10 minutes until salmon is cooked through and breadcrumb mixture is starting to brown.

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