Friday, August 9 2013, 11:24 AM MDT
Baked Salmon Fillet With Savory Herbs And Bread Crumbs
As Aired on August 8, 2013
Recipe Courtesy of Chef Victoria Topham of the Pinon Market & Cafe
This recipe makes a special occasion fish preparation easy enough for a weeknight dinner. The zucchini salad that I serve on the side is the ideal vegetable to accompany this flavorful fish. Note: You can skin and butterfly the salmon fillet yourself or ask your fishmonger to do it for you.
3# Salmon fillet, skin intact or have your fishmonger remove it for you
Salt and Pepper (freshly ground)
3 Tbl extra virgin olive oil
¼ C fresh parsley, minced
¼ C fresh chives, minced
3 T fresh dill, minced
1 T lemon zest
3 cloves garlic, minced
¼ C Dijon mustard
1 C fresh bread crumbs
Lemon wedges and summer squash salad for serving
Prepare salmon fillet: Place the salmon skin side down on work surface. With the blade of a sharp thin knife, angled toward the skin, start to slice the skin away from the flesh. I find it easiest to tug back slightly on the skin while pushing forward with my knife. If you would prefer, you can certainly have your fishmonger or butcher to do this for you. Next, butterfly the fillet lengthwise, being careful not to cut completely through the flesh at the end. You want to be able to open the fillet like a book or the wings of a butterfly. Season the salmon generously with salt and pepper. Set aside
Preheat oven to 275 degrees
Measure out 1T of each of the chopped herbs and combine with breadcrumbs. Set aside.
Heat the olive oil in a small skillet over medium heat until warmed slightly. Add garlic and cook until garlic is fragrant but not browned. Remove from heat and set aside.
Spread the Dijon mustard evenly over the salmon fillet. Sprinkle liberally with chopped fresh herbs. Carefully drizzle most of the garlic-oil mixture over herbs. Reserve chopped garlic and 1T oil. Sprinkle lemon zest evenly over the surface of the fillet.
Carefully roll salmon fillet (like a jelly roll) starting at the long end to form a semi-tight cylinder. Be sure to end with the seam side down. Cut the roulade into 8 equal pieces, each about 2” thick. Place seam side down on parchment covered baking sheet.
Brush tops of pieces with any remaining oil from garlic-oil mixture. Combine reserved garlic with bread crumb-herb mixture and sprinkle on top of salmon. Place in preheated oven and bake for 18-22 minutes or until fish flakes easily.
**NOTE The cooking time will depend on the thickness of the slices and how well done you like your salmon. The traditional rule for cooking fish is 10 minutes per inch of thickness, but I prefer to bake it not more than 8 minutes per inch.
To serve: Place roulade on top of zucchini almond salad (recipe given of Pinon’s facebook page) and lemon wedges.
(Copyright 2013 - Sinclair Broadcasting Group)