Roast Salmon with Herbed Panko Crust

This is an attempt at pan roasting, but also keeping a crispy crust on the fish.

Why it works:

By toasting bread crumbs in a skillet and adhering them to the salmon with Dijon, we mimic the crust of a pan fry. Farm Salmon to 125, Wild Salmon to 120F.

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Equipment:

• Cutting Board

• Paper towels

• Fish Filet knife

• Skillet

• Sheet pan with parchment and roasting rack

Ingredients:

• Center Cut of fatty Salmon skin on (King or Atlantic), portioned to 6-8 oz. portions

• .5 cup Panko

• Rosemary

• Thyme

• Butter

• Salt and pepper

• Dijon mustard

• Paprika

Instructions:

Plating Instructions

• Ladle pool on buerre blanc at bottom of dish

• Carefully place fish and sides in pan

Tasting Journal

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