Pan Roasted Salmon with a Mustard Crust

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.