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Pan Roasted Salmon with a Mustard Crust M akes 4 servings
Ingredients: 4 salmon filets, skin on (about 8-10 ounces
each)
Directions: Preheat oven to 400°F. Season filets with salt & pepper, to taste. Spread one teaspoon of mustard on flesh side and pat ¼ cup of the herb mixture on top of mustard, on each filet. Heat a large cast iron frying pan over high heat until sprinkled water jumps off the pan. Cook salmon filets, flesh & herb side down, for a couple minutes (2-3 depending on how hot your pan is) until nicely browned. Turn filets over, remove pan from heat and add white wine to the pan - do not pour liquid over filets, as you will wash off the mustard crust. Place pan into preheated oven and bake for about 5-10 minutes, or until flesh will pull apart easily with a fork.
Chef's Notes: Fine Herbs are a combination of finely chopped fresh herbs. For delicately flavored fish like salmon I would recommend a mixture of chervil, tarragon, parsley and a pinch of thyme. You can use crushed, dried herbs if fresh herbs are not available. When substituting dried herbs for fresh, I suggest using about 1/3 the amount, as dried herbs are much more potent. Conversely, when substituting fresh herbs for dried in a recipe: use about three times as much. You may use broth or water in place of white wine. |
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