Monday, June 6, 2011

Herb Crusted Salmon

A few years ago my Dad, my in house taste tester and I went to Tofino to salmon fish. It was so awesome! The weather was amazing and we caught a ton of fish. Plus we saw humpback whales, which is WAY cool!

If you ever get the chance to go to Tofino I suggest you do. It is amazingly beautiful. 

We ended up with a freezer full of frozen salmon. I cooked it a lot of different ways but this ended up being our favorite. It is easy and flavorful.
Our salmon is long gone so now we have to buy wild salmon from the store when we need a fix!

What you need,

¼ cup panko crumbs
¼ cup fresh chopped herbs (Parsley, Dill and Chives)
1 tbsp olive oil
¼ cup Dijon mustard
Salt/pepper to taste
1 skin on salmon fillet

For the sauce:
1 cup sour cream
2 tbsp mayo
¼ cup chopped herbs, same as above
1 lemon, juiced
Salt/pepper to taste

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
Make the sauce by stirring all the ingredients together in a medium bowl Store in the fridge to chill and let the flavors meld.

Mix the panko with the olive oil and herbs in a small bowl and set aside.

Place the salmon skin side down on the parchment paper. The parchment paper with stop the salmon from sticking to the sheet pan.
Salt and pepper the fish then spread the Dijon mustard all over the fish. Sprinkle the panko mixture all over and pat down.
Bake for 25-30 minutes or until the fish is cooked to desired doneness. 

Serve with lemon wedges and the sauce.

It is so flavorful and light. It really is the perfect way to eat salmon.
Now I need to go back to Tofino and catch more fresh fish, it is just so tasty.

I served mine with a very yummy Orzo recipe, I will share it  with you tomorrow!


1 comment:

  1. Your salmon looks great. We had tilapia tonight. Summer just calls for seafood, doesn't it? Looking forward to the orzo recipe now. Thanks!