This is a variation of Mustard Crusted Salmon. A little mayonnaise is used to bind the breadcrumbs rather than mustard, and the seasoning is dill and lemon. This recipe would work quite well with something like halibut in lieu of salmon. This dish would go well with Sautéed Cucumbers or summer squash cooked in the same manner.
INGREDIENTS:
4 6-ounce pieces of salmon fillet per person 4 tablespoons mayonnaise ½ tablespoon lemon juice 1 heaping cup breadcrumbs, homemade preferably 2-3 tablespoons of minced fresh dill (use a very sharp knife or scissors) Salt & pepper to taste Neutral flavored oil (such as grape seed) as needed
METHOD:
Preheat oven to 425°F.
Skin salmon fillets and season with salt and pepper.
Paint tops (non skin side) of fillets with mayonnaise.
Toss breadcrumbs with just enough oil to moisten them. They should be colored a little, but not so wet they shine (this should use maybe 3-4 tablespoons of oil. Season the crumbs lightly with a little salt and pepper, and then sprinkle the dill over the crumbs and gently mix in thoroughly.
Carefully, dip painted sides of fish into crumbs and transfer to a baking dish, crumb side up.
Bake on middle oven rack for 8 minutes per inch (about 12 minutes for most pieces).
Check for doneness. When you push on the thin section of the fish, it should come away easily and flake. The fish should be cooked all the way through, but still moist inside.
Chef’s Notes and Tips:
Use a ruler to ascertain the height of the fish and time its cooking based on the thickest part. Keep in mind that if your fish is much thicker than one and a half inches, the breadcrumbs may burn before the fish is done. If this is the case, cook the fish in the lower third of the oven or use the flat of a knife to pat the fish thinner. If you cook the fish in the upper portion of the oven, the crumbs will burn from the reflected heat at the top.
Serves: 4
Source: Chef Andrew E Cohen
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