THE HERB-CRUSTED REEF

(Our Play on Provencal Baked Salmon)

THE HERB-CRUSTED REEF

Ingredients: 2 Salmon fillets, 50g Breadcrumbs, 2 tbsp Fresh Parsley (minced), 1 tbsp Fresh Dill, 1 tsp Garlic powder, 1 tsp Black pepper, 1 tsp Salt, 2 tbsp Dijon mustard, 2 tbsp Olive oil...

Ingredients

  • 2 Salmon fillets
  • 50g Breadcrumbs
  • 2 tbsp Fresh Parsley (minced)
  • 1 tbsp Fresh Dill
  • 1 tsp Garlic powder
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 2 tbsp Dijon mustard
  • 2 tbsp Olive oil

Cooking Method

  1. The Coat Paint the salmon heavily with mustard on the top side.
  2. The Bloom Whisk the breadcrumbs, herbs, and spices with the olive oil; add a tiny 5ml splash of water to make the crust sticky.
  3. The Build Press the herb-crumb firmly onto the mustard-coated fish.
  4. The Scorch Bake at 200°C for 12 minutes until the crust is charred and the salmon is flaky.
  5. The Final Flourish Serve with raw lemon wedges and a drizzle of raw extra virgin olive oil.

Cuisine: French

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