B O M B A S S

With a nod to Dani's amazing recipe sharing blog entry a la falcor found {Here}
Below please find the most amazing recipe for Roasted Salmon from the latest issue of Blueprint magazine.
I used it on new year's eve and it was INSANE!!
Sha welcome!



I N G R E D I E N T S

1/4 cup panko (Japanese breadcrumbs)
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped dill, tarragon, or chives (optional)
1 tablespoon plus 1 teaspoon olive oil
1 3-pound salmon fillet, skin on, small bones removed
1/4 cup Dijon mustard {
Coarse salt and ground pepper
2-3 lemons, quartered, seeds removed
{I used a milder herbed and garlic mustard from Williams Sonoma instead....dijon is kinda intense in my opion}

D I R E C T I O N S

1. Preheat oven to 475 degrees. Toss panko with herbs and 1 tablespoon oil.
2. Place salmon (skin down) on parchment-lined baking sheet. Spread evenly with mustard; season with salt and pepper. Sprinkle with reserved panko mixture, patting gently. Scatter lemons around salmon and drizzle them with oil.
3. Roast salmon until it flakes easily, 18 to 20 minutes. With a large spatula, loosen it from skin (which should stick to parchment). Transfer fish to platter and garnish with roasted lemons.

1 comment:

Jill said...

I was reading this on the plane ride down today!! Don't know the schedule yet but I WILL SEE YOU SOON!!! YAHHHHHH!!! xoj