Shrimp Mousse Topped Salmon
- Four 6-ounce salmon fillets
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 2 tablespoons grapeseed oil
- 2 egg whites
- 8 ounces shrimp meat
- 1 teaspoon minced fresh parsley
- 1 teaspoon seafood seasoning, such as Old Bay
- 1/4 cup panko breadcrumbs mixed with 1 teaspoon parsley and thyme
Preheat the oven to 350 degrees F.
To sear the salmon, sprinkle the fillets with the salt and pepper. Heat a pan over high heat with the oil until the pan is smoking hot. Place the salmon into the heated pan, reduce the heat and allow to sear on the first side for 2 to 3 minutes. Then flip and sear the second side, about 2 minutes. Then remove from the pan and allow to cool.
To create the mousse topping, first whip the whites until stiff. Next, in a food processor, puree the shrimp, and then add the parsley and seafood seasoning and pulse 7 to 8 times. Next, remove the shrimp and place in a bowl. Add the whipped whites and mix in a folding fashion. After creating the topping, evenly portion about 2 tablespoons of the mousse on top of the cooked salmon fillets.
To finish the salmon, evenly spread the seasoned breadcrumbs on top of the mousse. Finish in the oven, cooking for 10 minutes. Then remove and serve.
Recipe courtesy of Robert Irvine's Eat, Robert Irvine's Nosh