Introduction
This exquisite salmon dish features a flavorful Dijon mustard base, topped with a crispy Parmesan crumb and complemented by a rich lemon cream sauce. Perfect for impressing guests or indulging in a special dinner, this recipe strikes a balance between elegance and ease.
Detailed Ingredients with Measures
Salmon:
– 1 side of salmon (1–1.4 kg / 2–2.8 lb)
– 3–4 tablespoons Dijon mustard
Parmesan Crumb:
– 1 cup panko breadcrumbs (50g)
– Oil spray
– 50g (3 tablespoons) butter, melted
– 1/3 cup grated Parmesan (store-bought) or 1/2 cup freshly grated
– 2 tablespoons finely chopped fresh parsley
– 2 tablespoons finely chopped fresh dill
– Zest of 1 lemon
– 1/2 teaspoon salt
– Pepper, to taste
Lemon Cream Sauce:
– 30g (2 tablespoons) butter
– 1 eschalot, finely chopped
– 1 1/4 cups dry white wine
– 1 1/2 cups heavy cream
– 1 tablespoon Dijon mustard
– 2 1/2 tablespoons lemon juice (plus more to taste)
– 1/2 teaspoon sugar
– Salt and pepper, to taste
Serving:
– Watercress
– Lemon wedges
– Fresh dill
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Yield
Serves 4-6 people
Cooking Instructions
1. Remove the salmon from the refrigerator to bring it to room temperature.
2. Preheat the oven to 200°C (390°F) or 180°C (350°F) for fan-forced ovens.
3. Spread the panko breadcrumbs on a baking tray, spray generously with oil, and bake for 3 to 5 minutes until light golden brown. Transfer to a bowl immediately.
4. Add the melted butter to the toasted breadcrumbs and stir. Then mix in the Parmesan, parsley, dill, lemon zest, salt, and pepper.
5. Line the same baking tray with foil and place the salmon on it.
6. Spread a thin layer of Dijon mustard over the salmon using a butter knife.
7. Evenly sprinkle the Parmesan crumb mixture over the salmon.
8. Bake for 20 minutes, or until the salmon is just cooked through and juicy.
9. Remove from the oven. Use a spatula or butter knife to gently separate the salmon from the foil; the skin may stick to the foil.
10. Arrange watercress on a serving platter.
11. Using the foil, lift the salmon onto the watercress on the serving plate, then slide out the foil from underneath.
12. Serve with lemon cream sauce and lemon wedges on the side.
Lemon Cream Sauce Preparation
1. Melt the butter in a saucepan over medium-high heat. Add the chopped eschalot and cook for 2 minutes.
2. Add the white wine and bring to a boil. Let it boil rapidly for about 5 minutes, or until reduced by approximately three-quarters.
3. Reduce the heat to medium. Add the heavy cream, sugar, salt, and pepper. Stir, then add the lemon juice and Dijon mustard. Stir again.
4. Simmer for 2 to 3 minutes, or until the sauce has thickened. Adjust the seasoning and lemon juice to taste.
5. Optionally, strain the sauce for a smoother texture.
6. Allow the sauce to cool for about 10 minutes; it will thicken as it cools. Serve warm or at room temperature.
Detailed Directions and Instructions
Preparation
Remove the salmon from the refrigerator to bring it to room temperature.
Oven Preheating
Preheat the oven to 200°C (390°F) or 180°C (350°F) for fan-forced ovens.
Toasting Breadcrumbs
Spread the panko breadcrumbs on a baking tray, spray generously with oil, and bake for 3 to 5 minutes until light golden brown. Transfer to a bowl immediately.
Making the Parmesan Crumb Mixture
Add the melted butter to the toasted breadcrumbs and stir. Then mix in the Parmesan, parsley, dill, lemon zest, salt, and pepper.
Preparing the Baking Tray
Line the same baking tray with foil and place the salmon on it.
Applying Dijon Mustard
Spread a thin layer of Dijon mustard over the salmon using a butter knife.
Adding Crumb Topping
Evenly sprinkle the Parmesan crumb mixture over the salmon.
Baking the Salmon
Bake for 20 minutes, or until the salmon is just cooked through and juicy.
Removing from Oven
Remove from the oven. Use a spatula or butter knife to gently separate the salmon from the foil; the skin may stick to the foil.
Arranging Watercress
Arrange watercress on a serving platter.
Lifting Salmon onto Platter
Using the foil, lift the salmon onto the watercress on the serving plate, then slide out the foil from underneath.
Serving with Cream Sauce
Serve with lemon cream sauce and lemon wedges on the side.
Lemon Cream Sauce
Melting Butter
Melt the butter in a saucepan over medium-high heat. Add the chopped eschalot and cook for 2 minutes.
Adding White Wine
Add the white wine and bring to a boil. Let it boil rapidly for about 5 minutes, or until reduced by approximately three-quarters.
Building the Sauce
Reduce the heat to medium. Add the heavy cream, sugar, salt, and pepper. Stir, then add the lemon juice and Dijon mustard. Stir again.
Simmering
Simmer for 2 to 3 minutes, or until the sauce has thickened. Adjust the seasoning and lemon juice to taste.
Optional Straining
Optionally, strain the sauce for a smoother texture.
Cooling the Sauce
Allow the sauce to cool for about 10 minutes; it will thicken as it cools. Serve warm or at room temperature.
Notes
Salmon Storage
Ensure the salmon is fresh, and store it in the refrigerator until you are ready to prepare it.
Panko Breadcrumbs
Panko breadcrumbs provide a crunchy texture; avoid using regular breadcrumbs for similar results.
Herb Variations
Feel free to substitute fresh herbs according to your preference or seasonal availability.
Acidity Adjustment
Adjust the acidity of the lemon cream sauce according to your taste; add more lemon juice for a brighter flavor.
Presentation Tips
Garnish with additional fresh dill or watercress for an appealing presentation.
Cook Techniques
Preparing Salmon
Remove the salmon from the refrigerator and let it reach room temperature before cooking. This ensures even cooking throughout.
Toasting Panko Breadcrumbs
Spread panko breadcrumbs on a baking tray and spray with oil. Bake at a preheated temperature until they are light golden brown, boosting their flavor and texture.
Making the Parmesan Crumb Mixture
Mix toasted panko breadcrumbs with melted butter, Parmesan cheese, fresh herbs, lemon zest, salt, and pepper for added taste and texture.
Spreading Dijon Mustard
Use a butter knife to evenly spread Dijon mustard on the salmon fillet, which adds flavor and helps the crumb mixture adhere.
Baking Salmon
Place the coated salmon in a preheated oven and bake until it is just cooked through, ensuring it remains juicy.
Preparing Lemon Cream Sauce
Cook finely chopped eschalot in melted butter, add white wine to reduce, then combine with cream, sugar, and seasoning for a rich sauce.
Adjusting Sauce Consistency
Allow the sauce to cool slightly to thicken; it can be strained for a smoother texture if desired.
Serving
Arrange the salmon on a bed of watercress and serve it with lemon wedges and lemon cream sauce for a vibrant presentation.
FAQ
How can I tell if the salmon is cooked through?
The salmon should be opaque and flake easily with a fork when properly cooked.
Can I use regular breadcrumbs instead of panko?
Yes, you can use regular breadcrumbs, but panko creates a lighter, crunchier texture.
What can I substitute for heavy cream in the sauce?
You can use half-and-half or a dairy-free alternative, but it may alter the richness of the sauce.
Is it necessary to use fresh herbs?
Using fresh herbs enhances flavor, but dried herbs can be used as a substitute if fresh ones are not available.
How can I store leftovers?
Leftover salmon and sauce can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Conclusion
This delicious salmon dish, topped with a flavorful Parmesan crumb and served with a zesty lemon cream sauce, offers a perfect balance of textures and flavors. The fresh herbs complement the richness of the salmon, making it a delightful centerpiece for any meal.
More recipes suggestions and combination
Herb-Crusted Cod
Substitute salmon with cod and use the same Parmesan crumb mixture for a different fish dish.
Vegetable Medley
Serve alongside roasted seasonal vegetables like asparagus, zucchini, and bell peppers to enhance your meal.
Creamy Garlic Mashed Potatoes
Pair the salmon with creamy garlic mashed potatoes for a comforting side.
Quinoa Salad
Accompany with a lemony quinoa salad made with cucumbers, tomatoes, and feta cheese for a refreshing twist.
Lemon Garlic Shrimp
Try a similar preparation with shrimp, using the Dijon and Parmesan crumb for a seafood platter.
Roasted Cauliflower Steaks
Serve the salmon with roasted cauliflower steaks topped with a drizzle of lemon cream sauce for a vegetarian-friendly option.
Herbed Couscous
Complement the dish with fluffy herbed couscous, tossed with lemon juice and chopped herbs for added flavor.
