Being from the east coast and in particular Savannah, Georgia, I've never had much contact with salmon. Grouper I know, oysters I know, shrimp and I, we're best friends, but this salmon business is new territory. Out here in Seattle, it's the seafood king, so I decided to put away my biases and try my hand at the pink, flaky fish.
Herb-Crusted Salmon with Roasted Lemons
Recipe courtesy of Blueprint
Ingredients
1/4 cup panko (Japanese breadcrumbs)
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped dill, tarragon, or chives (optional)
1 tablespoon plus 1 teaspoon olive oil
1 3-pound salmon fillet, skin on, small bones removed
1/4 cup Dijon mustard
Coarse salt and ground pepper
2-3 lemons, quartered, seeds removed
Directions
1. Preheat oven to 475 degrees. Toss panko with herbs and 1 tablespoon oil.
2. Place salmon (skin down) on parchment-lined baking sheet. Spread evenly with mustard; season with salt and pepper. Sprinkle with reserved panko mixture, patting gently. Scatter lemons around salmon and drizzle them with oil.
3. Roast salmon until it flakes easily, 18 to 20 minutes. With a large spatula, loosen it from skin (which should stick to parchment). Transfer fish to platter and garnish with roasted lemons. Serves six.
This recipe is quite tasty and easy to make.
He may never compare to a low country boil, but this salmon guy, he's okay.
haha! yeah, salmon is not a bad guy. except when you get those tiny bones. my friend has a great recipe for a salmon salad that has goat cheese and sun dried tomatoes. mmmm
ReplyDeleteMmm, that does sound good. The SoHo always appreciates recipe ideas if you ever want to email a contribution.
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