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Categories:
tomatoes butter Italian parsley fresh thyme grain mustard bread crumbs salmon filets caper mayonnaise sour cream capers fresh dill fraiche
Viewed: 47 - Published at: 4 years agoIngredients
- -1 1/3 Cups Sun-Dried Tomatoes, packed in Olive Oil, Small Dice
- -1 Cup Clarified Butter
- -4 Cloves Roasted Garlic, Minced
- -1 Tbsp. Italian Parsley, Chopped
- -2 Tsp. Fresh Thyme, Minced
- -1/2 Cup Whole Grain Mustard
- -2 Cups Bread Crumbs, Panko Style
- -32 oz. Pacific Salmon Filets, 2-4oz. Tronch
- -Field Greens as needed
- Caper Dill Sauce
- -3 Tbsp. Mayonnaise
- -3 Tbsp. Sour Cream
- -3 Tsp. Capers, minced with 1 Tbsp. Caper Juice
- -3/4 Tsp. Fresh Dill, chopped fine
- -Add Creme Fraiche as necessary to give proper consistancy (nape).
Method
- 1. Pre-heat oven to 300 Degrees F.
- 2. Mix together the first 7 ingredients in order (Hold back 1 Tbsp. whole grain mustard for later use) in a 3 quart glass bowl.
- 3. Line a half-sheet pan with parchment and brush with melted butter.
- 4. Place the filets on the parchment lined sheet-pan and spread a thin layer of the mustard set aside on the top of each filet.
- 5. Pack the crust mixture on top of the mustard coated salmon filet to a thickness of about 3/8".
- 6. Bake in the oven until the fish flakes lightly when touched.
- 7. While the fish is in the oven baking, prepare the sauce by taking the first four ingredients of the Caper Dill Sauce recipe whisking them lightly in a 1 quart glass bowl. Add Creme Fraiche for proper consistancy (nape) and you are ready to serve when your fish is done!
