{"id":311,"date":"2017-10-02T21:24:07","date_gmt":"2017-10-03T01:24:07","guid":{"rendered":"http:\/\/hungrychooi.com\/?p=311"},"modified":"2018-01-20T11:06:56","modified_gmt":"2018-01-20T15:06:56","slug":"baked-crusted-salmon-with-lemon-cream-sauce","status":"publish","type":"post","link":"https:\/\/hungrychooi.com\/index.php\/2017\/10\/02\/baked-crusted-salmon-with-lemon-cream-sauce\/","title":{"rendered":"Baked Crusted Salmon with Lemon Cream Sauce"},"content":{"rendered":"
Delicious combo of strong flavors!<\/p>\n
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INGREDIENTS<\/div>\n
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1 – 1.4 kg \/ 2 – 2.8 lb salmon<\/li>\n
3- 4 tbsp Dijon mustard<\/li>\n<\/ul>\n
Parmesan Crumb<\/div>\n
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1 cup panko breadcrumbs<\/li>\n
Oil spray<\/li>\n
3 tbsp butter, melted<\/li>\n
\u2153 cup grated parmesan, store bought<\/li>\n
2 tbsp finely chopped fresh parsley<\/li>\n
2 tbsp finely chopped fresh dill<\/li>\n
Zest of 1 lemon<\/li>\n
\u00bd tsp salt<\/li>\n
Pepper<\/li>\n<\/ul>\n
Lemon Cream Sauce<\/div>\n
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2 tbsp butter<\/li>\n
1 shallot\/scallions (white part only) finely chopped<\/li>\n
1\u00bc cups dry white wine or stock<\/li>\n
1\u00bd cups heavy cream \/ thickened cream (375 ml)<\/li>\n
1 tbsp Dijon mustard<\/li>\n
2\u00bd tbsp lemon juice (plus more to taste)<\/li>\n
\u00bd tsp sugar<\/li>\n
Salt and pepper<\/li>\n<\/ul>\n
Serving (Optional)<\/div>\n
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Watercress<\/li>\n
Lemon wedges<\/li>\n
Fresh dill<\/li>\n<\/ul>\n
<\/div>\n<\/div>\n
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INSTRUCTIONS<\/div>\n\n
Take salmon out of the fridge to bring to room temperature.<\/li>\n
Preheat oven to 180C \/ 350F (fan \/ convection) or 200C \/ 390F (standard).<\/li>\n
Spread panko on baking tray, spray generously with oil then bake for 3 to 5 minutes until light golden brown. (Note 6) Scrape into bowl immediately.<\/li>\n
Add butter and stir, then add remaining Parmesan Crumb ingredients.<\/li>\n
Line same tray with foil. Place salmon on foil.<\/li>\n
Spread Dijon on salmon using a butter knife. Just a thin coating – like buttering toast.<\/li>\n
Sprinkle Crumb all over.<\/li>\n
Bake for 20 minutes for just cooked juicy perfection, or to taste. (Note 7)<\/li>\n
Remove from oven. Loosen salmon from foil using egg flip or butter knife – skin will hopefully be stuck to foil.<\/li>\n
Serve with Lemon Cream Sauce and lemon wedges on the side.<\/li>\n<\/ol>\n
Lemon Cream Sauce<\/div>\n\n
Melt butter in a saucepan over medium high heat. Add eschalots and cook for 2 minutes. Add wine and bring to boil. Leave to boil rapidly for 5 minutes or until reduced by \u00be or so.<\/li>\n
Turn heat down to medium. Add cream, sugar, salt and pepper. Stir, then add lemon juice and mustard. Stir again. Simmer for 2 to 3 minutes or until thickened (see video). Adjust salt, pepper and lemon to taste. Be generous with the salt – remember the salmon is not marinated, the only salt is in the topping.<\/li>\n
Optional: strain. I don’t bother.<\/li>\n
Allow to cool for 10 minutes or so. It will thicken as it cools. It can be served warm or at room temperature.<\/li>\n<\/ol>\n