I made the recipe last night and it was super easy and a-m-a-z-i-n-g!! My husband does not like salmon, he likes fishing for it, but eating it....not so much. He loved it!
Be sure to get the best salmon you can. In my area, the best I could find was at H-E-B in Beaumont. The guy behind the counter told me that they get fresh fish in every other day. Be careful though, there are several to choose from. Some are previously frozen, some are farm raised, and some even have color added....what's up with that?! I finally decided to get farm raised with no hormones added, no color added and had not been previously frozen. I also had the skin removed. I would love to hear where you get your fresh fish if you are in my area.
Another thing, don't skimp on the Dijon mustard. Make sure you coat the fish well. It is so delicious in this recipe!
I hope you try this recipe. Salmon is so good and healthy for our bodies and this recipe is worth giving a whirl! Oh and I think I am going to try this herb mixture on top of some chicken. It is just so delicious!
DIJON HERB CRUSTED SALMON
4 Green Onions, white and light green parts only, minced
1/4 cup Fresh Flat-Leaf Parsley, packed and chopped
1/4 cup Fresh Basil, firmly packed and chopped
1 tablespoon Fresh Oregano, firmly packed and chopped
1 tablespoon Fresh Thyme, firmly packed and chopped
3 large Garlic Cloves, minced
1/3 cup Extra Virgin Olive Oil
6 Skinless Salmon Fillets (6 ounces each)
Sea Salt or Kosher Salt
Black Pepper, freshly ground
2 tablespoons Dijon Mustard
Preheat the oven to 450 degrees.
Line a rimmed baking sheet with parchment paper.
To make the Herb Crust, in a small bowl, stir together the green onion, parsley, basil, oregano, thyme, and garlic. Drizzle in the oil and stir to moistened evenly. Set aside.
Season the salmon on both sides with salt and pepper. Place the salmon, skinned side down, on the prepared baking sheet. Using the back of a spoon, evenly spread 1 teaspoon of mustard over the exposed surface of each fillet. Using a rubber spatula, evenly spread about 2 tablespoons of the herb crust over the mustard coating on each fillet.
Roast until the salmon is barely opaque when flaked with the tip of a knife, about 10 minutes.
Using a thin, flexible metal spatula, transfer the salmon fillets to warmed dinner plates.