BAKED ORGANIC
SALMON
with nut and seed crust and
orange basil vinaigrette
INGREDIENTS:
8 6-8 ounce center cut organic
or wild salmon filets
8-10 shallots peeled, cored and cut
into fine julienne with the grain
4 tablespoon unsalted butter
zest of 1 lemon
¼ cup sunflower seeds
¼ cup pecan pieces
2 tablespoon
white sesame seeds
¼ cup almonds
¼ cup walnuts
¼ cup pumpkin seeds
¼ sunflower seeds
fresh bread crumbs
2 tablespoon fresh dill
salt & pepper (to taste)
½ cup dry white wine
DIRECTIONS:
WENDY FARBER AND
CHEF BROOKS NICKLAS
Chef Brooks Nicklas
“
F
BROOKSIDE BISTRO 26 Hamburg Turnpike, Riverdale
ood has always been a focal point of our family’s tradition,” says Brooks
Nicklas, who, along with Wendy Farber, recently reformatted their upscale
Rosemary and Sage to create the family-friendly Brookside Bistro. “Sitting
at a dining table enjoying good food forces us away from the hectic life we
all lead and allows our family to laugh and talk-it draws us all together.”
But as muc h as he enjoys the company, Brooks also looks forward to his
mom’s snowball cookies, a treat that is clearly baked with love. “I always help
her make them,” he says.
When Brooks family gets together for the holidays, it’s usually a week-long
celebration. “This is a recipe that we use every holiday season on the first night
that the whole family arrives. It’s great because it can mostly be done in advance
and takes very little last-minute attention, giving us time to enjoy the party without working through it.” ■
50 WAYNE MAGAZINE
HOLIDAY 2016
Sweat shallots in butter and
keep covered until very tender.
Place shallots in a bowl with
seeds, nuts and lemon zest. Stir
until well blended. Add enough
breadcrumbs to help bind.
Season. (This can be done a day
in advance.)
Preheat oven to 375 degrees.
Line sheet pan with foil and lightly butter. Season filets and place
on sheet pan. Generously top
each filet with mixture. Pout dry
white wine around the fish. Bake
salmon until slightly firm to
touch and wine evaporates.
Transfer to warmed plates and
ring the fish with vinaigrette.