Mustard and Panko-encrusted Salmon Fillet with Lemon & Chive Créme Fraiche

Mustard and Panko-encrusted Salmon Fillet with Lemon & Chive Créme Fraiche

 download and print recipe

Recipe from Chef Gabriele Riva

Components: Mustard Salmon Fillet • Lemon & Chive Créme Fraiche

Mustard Salmon Fillet

Ingredient

 

Quantity

 

Procedure

 

Salmon Fillet
Dijon Mustard
Fine Sea Salt
White Pepper
Bread Crumbs
Extra Virgin Olive Oil

 

1
1 TBSP
1 tsp
1 tsp
1 TBSP
1 TBSP

 
  1. Preheat the oven to 500 F.
  2. Season the salmon fillet with fine sea salt and white pepper in both sides.
  3. Brush the dijon mustard uniformly on top of the salmon fillet.
  4. Pat the bread crumbs on the dijon mustard and cover the entire surface.
  5. Brush the Silpat® with extra virgin olive oil and lay the salmon fillet on top of it.
  6. Bake at 500 F for about 7-8 minutes staying close to the top of the oven to create a crust.
  7. Allow to cool for a few minutes before serving.

    Important Notes when prepping and cooking fish:
    When seasoning the fish is important to have your hands completely dry to control the seasoning applied.
    Always check to see if fish is cooked using a thin metal skewer, it should be warm for medium rare consistency.



Important Notes regarding selecting fish:
Check carefully for darkness or dryness on the skin and flesh of fish. Off odors or smells in the piece of fish should be avoided. Fish should be vibrant and smell fresh.
Farm raised or wild is ideal.

   

Mustard and Panko-encrusted Salmon Fillet with Lemon & Chive Créme Fraiche

 

Tools & Equipment

  • Silpat®
  • Half sheet baking tray (13"x18")
  • Pastry brush
    or small offset spatula
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Chef's knife
  • Cutting board


easy difficulty level


Lemon & Chive Créme Fraiche

Ingredient

 

Quantity

 

Procedure

 

Crème Fraiche
or Sour Cream
Chive
Salt
Black Pepper
Fresh Lemon Juice

 


4 TBSP
2 TBSP
1/2 tsp
1/2 tsp
2 tsp

 
  1. Chop the chive at the last minute with a sharp knife to avoid any type of oxidation.
  2. Add chive to the crème fraiche or sour cream and season it with salt, pepper and lemon juice.
  3. If using sour cream, add a touch of water if the sauce feels too thick.
  4. Reserve sauce in the fridge until ready to use.

Plating

Serve salmon with a side of fresh arugula salad, and the Lemon & Chive Crème Fraiche
Optional: Garnish with capers or cornichon.

 

   

 

 

Tools & Equipment

  • Small bowl for mixing
  • Spoon or small
    rubber spatula to mix
  • Serving bowl and spoon
  • Measuring cups
  • Measuring spoons
  • Chef's knife
  • Cutting board


easy difficulty level

 
   

Back to Recipe List →

Loading...