Foodie Guide

1 Atlantic salmon filet
Dijon mustard
1 cup all purpose flour
1 cup pine nuts- chopped
salt and pepper
5-6 leaves fresh basil- chopped
6 ounces chicken stock
1 lemon- cut into halves
1 fresh tomato- chopped
2 teaspoons sugar
2 tablespoons shallots- chopped
1 tablespoon unsalted butter
2 tablespoons olive oil
3-4 ounces white wine

Preheat oven to 450 degrees. Flour both sides of filet. Baste top side of filet with Dijon mustard. Sprinkle nuts on top of Dijon; try to cover completely. Heat frying pan to medium-high heat with olive oil. When oil is hot, lay fish in pan (nut side down). Cook for 5 seconds and take fish out of pan and set aside. Save the olive oil. In a separate hot frying pan, add shallots, 2-3 leaves of basil, dash of salt and pepper, and sugar. Saute over medium high heat for one minute. Add white wine, chicken stock and lemon juice from squeezed lemons. Add fish (nut side up) and cook for 8 minutes (meat will be cooked medium). When fish is cooked, put salmon on a plate. Drain ingredients out of broth and white wine sauce. Pour sauce into a hot fry pan. Add remaining basil leaves and tomato into the fry pan with the leftover olive oil. Heat on medium and pour sauce into pan. Cook 2-3 minutes (cook a little longer for thicker sauce). Pour sauce over salmon, making sure tomatoes and basil are mostly on top of fish. Serves 1.