SERVES 4
An herbed crust on salmon helps with one of the most difficult
parts of pan cooking fillets: the fish sticking to the pan. The crust creates a
delicious, crispy barrier between the salmon and the pan, making flipping the
fish easier. Make sure, however, you still use a delicate touch to prevent the
fillet from breaking apart as it gets turned. Cooking times will vary quite a
bit depending on how thick the fillets are and how rare you prefer to serve
them. For larger fillets, you may want to reduce the temperature a little and
increase the cooking time. A good rule is 4 to 5 minutes per half-inch thickness
of the fillet.
INGREDIENTS
- 1/2 cup (55g) bread crumbs
- 2 tablespoons finely chopped fresh tarragon
- 2 tablespoons finely chopped fresh basil
- 2 teaspoons kosher or sea salt
- 1 teaspoon freshly cracked black pepper
- 1/4 cup (1/2 stick / 57g) unsalted butter, melted
- 4 (8-ounce / 225-g) salmon fillets, rinsed and patted dry
- Braised Brussels Sprouts, for serving
DIRECTIONS
- In a bowl, combine the bread crumbs, tarragon, basil, salt, and pepper. Pour in the butter and mix well.
- Spread the mixture evenly over both sides of the fillets.
- Heat a sauté pan over medium“high heat. Add the salmon to the pan; if the fillets still have the skin on, place them skin side down first. Sear for 2 to 3 minutes, then flip the fillets over.
- Reduce the heat to medium and cook for another 2 to 4 minutes, until the fillets are cooked to your preferred doneness.
- Serve warm with braised Brussels sprouts alongside.
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