Pecan-crusted salmon with sauce gribiche
INGREDIENTS
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3/4 cup whole pecans
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1 teaspoon minced garlic
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3/4 teaspoon salt
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3/4 teaspoon dried dill
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3 tablespoons salted butter, melted
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1 (2-pound) boneless skinless salmon fillet
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1 recipe Sauce Gribiche
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2 tablespoons minced shallots
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1 1/2 teaspoons mined garlic
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2 tablespoons capers
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1 1/2 teaspoons Dijon mustard
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1 1/2 teaspoons lemon juice
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2 tablespoons red wine vinegar
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2 hard-boiled eggs
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1/4 teaspoon dried tarragon
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2 teaspoons chopped parsley
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1 teaspoon chopped chives
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3/4 teaspoon salt
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1/2 teaspoon cracked black pepper
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1/8 teaspoon ground black pepper
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1/4 cup olive oil
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1/4 cup vegetable oil
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