Salmon that's deliciously simple, yet incredibly elegant. This adaptation of a popular classic features a few amazing twists for a truly memorable meal.
450gsalmon filletpinbones removed (see note about skin)
1/4cupbuttermelted (~55 g)
3tbspDijon mustard
1.5tbsphoney
1/4cupcoarse dried bread crumbs(see note)
1/4cuppecanscoarsely chopped, plus a few to garnish
3tspfresh dillchopped
2tspflat leaf parsleychopped
saltto taste
black pepperfreshly ground, to taste
1/2smalllemon(optional)
Green Beans (Optional)
450ggreen beansstems trimmed and discarded
1.5tbspbutter
sea saltideally flake or cracked, to taste
Instructions
Preheat the oven to 400° F (200° C).
Combine the melted butter, mustard, and honey. Set aside.
Combine the breadcrumbs, pecans, and herbs in a food processor and pulse until the mixture is well combined but still somewhat coarse. Set aside.
(Note - if you want to garnish the salmon with extra honey-mustard, set a portion aside now to keep it out of contact with the raw salmon)
Brush the surface of the salmon fillets with the honey/mustard mixture, then cover with a liberal amount of the bread crumb mixture.
Bake the salmon on a baking tray for about 12 minutes, or until the salmon is relatively flaky but still dense, moist, and a little darker in the center.
Garnish with a little salt and pepper and serve with lemon wedges. Serve over the sauteed green beans (see below) or any other side of your choosing. For a fancy looking presentation, brush plates with reserved honey-mustard sauce.
Green Beans (Optional)
While the salmon is baking, melt the butter in a large skillet over medium-high heat.
Once the butter begins to brown slightly and take on a nutty aroma, add the beans to the pan and saute for about 4-5 minutes, or until the beans are tender and a deep, vibrant green. Garnish with salt and serve with the salmon.
Notes
SALMON NOTESUse any salmon you like, but I personally recommend coho or sockeye salmon if you can get it. The fillets can be cooked skin on, or skin off. If you go with skin off, you might want to gently oil the baking sheet or lay down a sheet of aluminum foil to prevent sticking. If you leave the skin on, simply pull the cooked fillets free of it or very gently pry it away with a knife after the salmon comes out of the oven. There's a decent chance that the fillets will do this on their own if the skin sticks to the tray. Go with whatever makes you more comfortable, but do make sure to pull out any small pin bones.