Crusted Salmon With Herb Mayonnaise Recipes

PARMESAN & HERB CRUSTED SALMON

Steps:

• Preheat oven to 425 degrees. Spray a non-stick shallow glass pan with non-stick spray.
• Rinse Salmon and pat dry. Cut into 4 pieces.
• Salt and pepper salmon on both sides.
• In a bowl combine all ingredients and stir into a paste.
• Evenly spread on top of salmon (skin side down on pan).
• Bake uncovered for 12-15 minutes until top is golden brown.

HERB CRUSTED SALMON

Steps:

• Preheat the oven to 400 degrees F.
• Blend the tarragon with bread crumbs, salt and pepper, to taste, in a food processor, pulsing in the dill last. Remove and stir in just enough melted butter to create the consistency of wet sand.
• Pat the salmon dry and season on all sides with salt and pepper, to taste. Heat 1 tablespoon of butter in a large saute pan and sear the salmon, flesh side down, over medium- high heat, about 2 minutes. Do not crowd pan. Flip and top each fillet with the herb/crumb mixture. Put the pan in the oven and bake until the fish flakes with a fork. About 8 to 12 minutes. Transfer the fish to a platter and serve immediately.

CRUSTED SALMON WITH HERB MAYONNAISE

Steps:

• In small bowl, combine 1/3 cup parsley, cilantro, green onions, vinegar, ½ teaspoon minced garlic, oregano, pepper, and cayenne. Stir until well blended and let stand, at room temperature, 30 minutes or cover with plastic wrap and chill overnight. Preheat oven to 450 degrees. Grease large, shallow baking pan. In food processor or blender, combine ¼ cup parsley, Parmesan, thyme, lemon zest, and salt. With processor running, drop 2 cloves garlic through feed tube and process until finely chopped. Transfer to large bowl and add bread crumbs. Toss to blend. (May be prepared in advance. Cover and chill overnight. Bring to room temperature before proceeding.) Add 3 tablespoons of the melted butter and toss to combine. Pat salmon dry and place, skin side down, in prepared pan. Brush with remaining 1 tablespoon melted butter. Pack crumb mixture on salmon. Bake 20-25 minutes or until center is opaque. If using several small fillets, cook 10 minutes per inch of thickness. If crumbs brown too quickly, cover loosely with foil. Transfer to serving platter. Stir mayonnaise into chilled herb mixture and serve on the side.

ROASTED SALMON WITH MUSTARD-HERB CRUST, ARUGULA MAYONNAISE, AND PUMPERNICKEL TOAST

Steps:

• Make the mustard crust: In a bowl, combine the mustard, lemon juice, fresh herbs, salt and pepper, and stir together. Stir in the olive oil, and then the bread.
• Preheat the oven to 450 degrees F. Put the salmon, skin side down, on a parchment-lined baking sheet. Drizzle with olive oil. Spoon the bread mixture onto the salmon and smooth with a spatula to cover completely. Put the baking sheet into the oven and roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
• When the salmon is cooked, take it out of the oven and set aside. Combine the mayonnaise, the chopped arugula, and the lemon juice in a blender and puree. Season with salt and pepper.
• To serve, transfer the salmon to a serving platter by holding 2 opposing corners of the parchment paper and lifting the whole thing off the baking sheet and onto the platter, parchment and all. Spoon the mayonnaise into a serving bowl and garnish with remaining arugula. If serving with cocktail bread set the salmon out with the arugula mayonnaise, and the arugula leaves and let guests make open-faced sandwiches by spreading the toast with the mayonnaise, adding a leaf or 2 of arugula, and finishing with a spoonful of the salmon.

BAKED HERB CRUSTED SALMON

Steps:

• Preheat oven to 350.
• Line baking pan with aluminum foil and spray with cooking spray.
• Combine herbs and crumbs, then mix with melted butter
• Brush Dijon on salmon fillets.
• Pat herb mix onto fillets.
• Bake for 20-25 minutes, or to your own preference.