Pecan-Crusted Salmon with Sauce Gribiche

It might not be Malibu but everyone enjoyed the recipes I used from Alex Hitz's My Beverly Hills Kitchen  last night in my humble kitchen. The peacan-crusted salmon was so good accompanied by a velvety sauce gribiche.  It was very easy to create and made a lovely presentation. I also served his Silver Queen Corn Pudding since it's summer time and the corn is abundant.

Pecan Topping

3/4 cup whole pecans
1 tsp minced garlic
3/4 tsp salt
3/4 tsp dried dill
3 tbls salted butter, melted

Salmon
1 (2 lb) boneless skinless salmon fillet
1/2 tsp salt
1/4 tsp ground black pepper
1 recipe Sauce Gribiche

Preheat the oven to 400 degrees.
Combine the pecans, garlic, salt, dill, and melted butter in the bowl of a food processor fitted with a metal blade and process them until they resemble coarse crumbs.

Season the salmon on both side with the salt and black pepper.  Spread the pecan mixture evenly on top of the seasoned salmon fillet and place the salmon on a large baking sheet.  Bake for 10-11 minutes, until it is cooked through but still rare, and the serve it hot with sauce gribiche.

Sauce Gribiche

2 tbls minced shallots
1 1/2 tsp minced garlic
2 tbls capers
1 1/2 tsp Dijon mustard
1 1/2 tsp lemon juice
2 tbls red wine vinegar
2 hard boiled eggs
1/4 tsp dried tarragon
2 tsp chopped parsley
1 tsp chopped chives
1/4 tsp salt
1/2 tsp cracked black pepper
1/8 tsp ground black pepper
1/4 cup olive oil
1/4 cup vegetable oil

In a food processor fitted with a metal blade combine all ingredients but the oils until fully pureed, then will the processor is running, add the oil slowly in a steady stream through the feed tube.

Cover and refrigerate for 24 hours before using.