Monday, July 22, 2013

Herb Crusted Salmon

It doesn't take much adornment to make a great piece of fish - really delicious.  This recipe for Herb Crusted Salmon came from my Cook's Illustrated magazine.  It's simple and it really highlights the flavor of the salmon beautifully.  This recipe would work well with any type of hearty fish - steelhead trout, halibut, mahi, etc. 

Herb Crusted Salmon
4 skin on salmon filets
2 Tablespoons butter
1/2 cup panko bread crumbs
2 Tablespoons beaten egg
2 teaspoons fresh thyme
1/4 cup chopped fresh tarragon
1 Tablespoon whole grain mustard
1 1/2 teaspoons mayonnaise

Dissolve 5 Tablespoons salt in 2 quarts of water.  Submerge salmon for 15 minutes.  Remove from brine and pat dry with paper towels.

 Melt butter in skillet.

Add panko, a pinch of salt and pepper. Cook until golden brown.

Transfer to a bowl.  Stir in egg and thyme.

Stir together mayonnaise, mustard and tarragon.

Set wire rack in baking sheet.  Place a piece of foil over rack.  Spray with Pam.  Place filets on foil.

Spread mayonnaise mixture over filets.

Sprinkle with panko mixture and gently press into fish.

Bake 18-25 minutes at 325.  (Internal temperature should be 125 degrees.)

I think this recipe for herb crusted trout could convert even the most diehard carnivore into a fish eater.  I served this fish to family and friends alongside a platter of rib eye steaks.  At the end of the meal, the fish was GONE and there were steaks leftover!  No kidding - people actually chose this fish over red meat!  That should be a good indication of just how delicious this fish really was.


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