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Jun 10, 2014 at 07:31PM vs Jun 10, 2014 at 07:55PM
Herb-Crusted Salmon
<p>This recipe is taken from <a href="https://www.americastestkitchen.com/recipes/7375-herb-crusted-salmon">America's Test Kitchen</a>, but simplified slightly and modified slightly for 2.</p>
<ul>
<li>Salt and pepper</li>
<li>2 (6- to 8-ounce) skin-on salmon fillets</li>
<li>1 tbsp unsalted butter</li>
<li>1/4 cup panko bread crumbs</li>
<li>1 tbsp beaten egg</li>
<li>3 tbsp chopped fresh thyme, tarragon, dish, or basil</li>
<li>1/2 tbsp whole-grain mustard</li>
<li>3/4 tsp mayonnaise</li>
<li>Lemon wedges, for serving</li>
</ul>
<p>Adjust oven rack to middle position and heat oven to 325 degrees. Dissolve 2 1/2 tbsp salt in 1 quart (4 c) water in large container. Submerge salmon in brine and let stand at room temperature for 15 minutes. Remove salmon from brine, pat dry, and set aside.</p>
<p>Meanwhile, melt butter in 10-inch skillet over medium heat. Add panko and 1/8 teaspoon salt and season with pepper; cook, stirring frequently, until panko is golden brown, 4 to 5 minutes. Let cool completely. Stir in egg and half the herbs until thoroughly combined. Stir mustard, mayonnaise, and second half of the herbs together in second bowl.</p>
<p>On a greased baking sheet or roasting pan, planplace fillets skin space fillets skin side down. Using spoon, spread tarragonmustard/mayo mixture evenly over top of each fillet. Sprinkle panko mixture evenly over top of eachthe filletmustard/mayo, pressing with your fingers to adhere. Bake until center of thickest part of fillets reaches 125 degrees and is still translucent when cut into with paring knife, 18 to 25 minutes. Transfer salmon to serving platter and let rest for 5 minutes before serving with lemon wedges.</p>