Queen Mary ‘s Classic Dijon Enrobed Salmon with Herb Crust

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Queen Mary ‘s Classic Dijon Enrobed Salmon with Herb Crust

January 17, 2012
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Worth experimenting with! Each time you make this recipe, change up the herb combination. Try it out with oregano, chives, savoury, or cilantro and use different amounts of each if there is one herb you prefer over the other. Don’t fret, your creativity will shine every time.
4 – 4 oz salmon filets, with ski…n
2 tbsp (25 mL) Queen Mary Classic Dijon Mustard
Zest of ½ lemon
1 ½ tbsp (20 mL) finely chopped dill
1 ½ tbsp (20 mL) finely chopped parsley
1 ½ tbsp (20 mL) finely chopped tarragon
1 tsp (5 mL)coarsely ground black peppercorn
1 tsps (5 ml) sea salt

In a bowl, blend together herbs, lemon zest and seasonings.
Preheat your oven* to 400 degrees. Place the salmon skin down on a piece of tin foil (on top of a cookie sheet or shallow baking dish). Give the top layer a thin coating of dijon mustard evenly all over. Sprinkle the herbs over top. Bake for 10-12 minutes depending on the thickness of each piece of salmon. Allow to rest for 5 minutes. Serve.
For a buffet luncheon, keep the salmon whole.
Serves 4 as lunch.

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