Herb Crusted Salmon

Name: Herb Crusted Salmon
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters fresh bread crumbs; 3 Tbsps butter, melted, plus 1 tablespoon; 1 Tbsp roughly chopped fresh dill; 2 Tbsps finely chopped fresh tarragon leaves; 6 servings Kosher salt and freshly cracked black pepper; 1 kgs to 6 center-cut salmon fillets

You can never have too many main course recipes, so give Herb Crusted Salmon A mixture of bread crumbs, to 6 center-cut salmon fillets, dill, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Blend the tarragon with bread crumbs, salt and pepper, to taste, in a food processor, pulsing in the dill last.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Tarragon

Dill

Equipment you will use

Food Processor

Remove and stir in just enough melted butter to create the consistency of wet sand.

Ingredients you will need

Butter

Pat the salmon dry and season on all sides with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Salmon

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.

Ingredients you will need

Butter

Salmon

Equipment you will use

Frying Pan

Put the pan in the oven and bake until the fish flakes with a fork. About 8 to 12 minutes.

Ingredients you will need

Fish

Equipment you will use

Oven

Frying Pan

Transfer the fish to a platter and serve immediately.

Ingredients you will need

Fish

Equipment

Oven

Food Processor

Frying Pan

Ingredients

Servings:

237milliliters

fresh bread crumbs 3Tbsps

butter, melted, plus 1 tablespoon 1Tbsp

roughly chopped fresh dill 2Tbsps

finely chopped fresh tarragon leaves 6servings

Kosher salt and freshly cracked black pepper 1kgs

to 6 center-cut salmon fillets

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Valley of the Moon Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Valley of the Moon Chardonnay

Aromas of ripe peach, baked pear, and sweet vanilla are accented by notes of cinnamon and clove. The ripe fruit and sweet oak flavorsaccompany a rich and creamy mouth feel with just enough bright acidity to focus the finish.Valley of the Moon Chardonnay is a delightful accompaniment to salads, seafood, fowl, lighter grilled meats, and cream-based pastas.