James Boelter
09-03-2006, 11:56 AM
From "Dad's Own Cookbook"
Prep time: 5 minutes
Cooking time: 12-15 minutes
Equipment needed:
Baking Sheet
Blender
Measuring cups and spoons
Chef's knife and chopping board
Mixing Bowl
Spatula
=====================================
This is so ridiculously simple and so good that I could kick myself for not thinking of it first: You use a base of bread crumbs and olive oil to serve as a vehicle for savory herbs and Dijon mustard instead of a sauce for your salmon fillet. Note: this might also work with mackerel, or even canned salmon or salmon steaks - I haven't tried it and can't vouch for it.
Preheat the over to 325 degrees F.
Oil a baking sheet with cooking spray or olive oil, and
lay salmon fillets skin side down.
Chop and mince an ounce of any or all the following herbs with your knife (or snip them with a pair of scissors), or substitute 1 tsp of the dried equivalents to cover each fillet; a greater variety of ingredients will result in a more interesting taste results:
fresh basil
fresh chives
flat leaf parsley
oregano
also for each fillet prepare
Green stem portions of 4 scallions, cut in 1 inch segments
3 tsp panko bread crumbs
1/3 cup olive oil (Extra Virgin if you can get it)
1 tsp Dijon mustard
Have kosher salt (or coarse sea salt) and a pepper grinder standing by.
1) Place the chopped and dried herbs and scallions in the blender, add the olive oil and bread crumbs and blend (or pulse) for 20-30 seconds.
2) Scrape the blended mixture into the mixing bowl and stir in the Dijon mustard, kosher salt to taste, and a few grinds of black pepper. You could also add a bit of lemon juice, paprika or soy sauce here if you wanted to - there's no one to stop you!
3) Using a rubber spatula, spread the herbed paste mixture over the top of the salmon fillet(s), trying to cover the entire surface evenly. If you've judged amounts right, it will be about 1/8th inch thick. Don't press so hard with the spatula that you tear the fish.
4) Place the baking sheet with the paste covered fillets on the middle rack of your oven and bake 12-15 minutes. The salmon should flake with a fork by that point. Then set oven to "broil", move pan to the top rack, and broil for 1 minute or so to brown and set the crust.
5) Remove pan from oven and allow fillets to rest for several minutes before serving. Tent some aluminum foil over them to keep warm until ready to serve.
BTW, you could also roast a 1/2 pound of green beans or asparagus stalks on another baking sheet for each person while you rest the salmon. Wash and trim the ends of the green beans (or break off the tough ends of the asparagus stalks), spread them out in a single layer on the baking sheet, drizzle with olive oil and red wine vinegar, sprinkle with good salt, and roast at 425 F for 5-10 minutes. Stalks (or beans) will droop slightly when you pick them up with tongs by the center when they are "done", and will be browned around the edges.
================================================== ============
For less than 5 minutes of prep work, you get a tender fillet coated with a browned, buttery crust with an amazing tang from the mustard, crunch from the toasted bread crumbs, the concentrated flavors of the savory herbs and the buttery, nutty "mouthfeel" of the olive oil. It also smells like the south side of Heaven.
After your first forkful, you may well use your butter knife to threaten anyone who asks for a sample.And I know that a 1/2 pound of green beans or asparagus sounds like a lot, but don't worry - they reduce considerably in the roasting process, and you can easily eat 1/2 lb all by yourself and clamor for more. Ain't nutrition fun?
Prep time: 5 minutes
Cooking time: 12-15 minutes
Equipment needed:
Baking Sheet
Blender
Measuring cups and spoons
Chef's knife and chopping board
Mixing Bowl
Spatula
=====================================
This is so ridiculously simple and so good that I could kick myself for not thinking of it first: You use a base of bread crumbs and olive oil to serve as a vehicle for savory herbs and Dijon mustard instead of a sauce for your salmon fillet. Note: this might also work with mackerel, or even canned salmon or salmon steaks - I haven't tried it and can't vouch for it.
Preheat the over to 325 degrees F.
Oil a baking sheet with cooking spray or olive oil, and
lay salmon fillets skin side down.
Chop and mince an ounce of any or all the following herbs with your knife (or snip them with a pair of scissors), or substitute 1 tsp of the dried equivalents to cover each fillet; a greater variety of ingredients will result in a more interesting taste results:
fresh basil
fresh chives
flat leaf parsley
oregano
also for each fillet prepare
Green stem portions of 4 scallions, cut in 1 inch segments
3 tsp panko bread crumbs
1/3 cup olive oil (Extra Virgin if you can get it)
1 tsp Dijon mustard
Have kosher salt (or coarse sea salt) and a pepper grinder standing by.
1) Place the chopped and dried herbs and scallions in the blender, add the olive oil and bread crumbs and blend (or pulse) for 20-30 seconds.
2) Scrape the blended mixture into the mixing bowl and stir in the Dijon mustard, kosher salt to taste, and a few grinds of black pepper. You could also add a bit of lemon juice, paprika or soy sauce here if you wanted to - there's no one to stop you!
3) Using a rubber spatula, spread the herbed paste mixture over the top of the salmon fillet(s), trying to cover the entire surface evenly. If you've judged amounts right, it will be about 1/8th inch thick. Don't press so hard with the spatula that you tear the fish.
4) Place the baking sheet with the paste covered fillets on the middle rack of your oven and bake 12-15 minutes. The salmon should flake with a fork by that point. Then set oven to "broil", move pan to the top rack, and broil for 1 minute or so to brown and set the crust.
5) Remove pan from oven and allow fillets to rest for several minutes before serving. Tent some aluminum foil over them to keep warm until ready to serve.
BTW, you could also roast a 1/2 pound of green beans or asparagus stalks on another baking sheet for each person while you rest the salmon. Wash and trim the ends of the green beans (or break off the tough ends of the asparagus stalks), spread them out in a single layer on the baking sheet, drizzle with olive oil and red wine vinegar, sprinkle with good salt, and roast at 425 F for 5-10 minutes. Stalks (or beans) will droop slightly when you pick them up with tongs by the center when they are "done", and will be browned around the edges.
================================================== ============
For less than 5 minutes of prep work, you get a tender fillet coated with a browned, buttery crust with an amazing tang from the mustard, crunch from the toasted bread crumbs, the concentrated flavors of the savory herbs and the buttery, nutty "mouthfeel" of the olive oil. It also smells like the south side of Heaven.
After your first forkful, you may well use your butter knife to threaten anyone who asks for a sample.And I know that a 1/2 pound of green beans or asparagus sounds like a lot, but don't worry - they reduce considerably in the roasting process, and you can easily eat 1/2 lb all by yourself and clamor for more. Ain't nutrition fun?