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.