Pan Roasted Salmon

Submitted by hollyfrolly

"This recipe provides a lovely crispy outside and is fantastic with your favorite rice pilaf. **Update... the "crust" will almost look burnt... don't be alarmed, the dark, crispy bits are delicious!!!! So, so, so good!"

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Ready In:: 25mins
Ingredients:: 10
Serves:: 2

ingredients

6 garlic cloves
2 scallions, green parts only
¹⁄₂ cup Italian parsley, fresh, leaves only
1 tablespoon rosemary, fresh (or 1 tsp. dried)
1 teaspoon dried basil
2 tablespoons Dijon mustard
2 tablespoons olive oil
¹⁄₂ teaspoon salt
2 salmon steaks
¹⁄₂ cup white wine, the good stuff

directions

Preheat the oven to 350.
Place the garlic, scallions, parsley and rosemary together on a cutting board and chop them up finely.
Transfer to a medium bowl.
Add the basil, mustard and olive oil- stir to combine.
Spread the mixture in a thin layer over both sides of the salmon.
Heat a large cast iron skillet over high heat and get it VERY hot.
Place the salmon into the skillet and cook for about 2 minutes- or until they are lightly browned.
Flip the salmon to the other side and cook for 2 more minutes.
Pour the wine into the pan- but not directly over the salmon (watch out for hot steam!).
Place the pan on the center rack of the oven and bake, uncovered for 8-10 minutes, or until the fish is just cooked through.

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Reviews

Dh really loved the sauce created by the paste and wine, far better than tartar sauce or lemon juice, he says. I much prefer to turn the heat back a bit and avoid turning the paste into charred black carbon. I was sure my thinner salmon fillets would be overcooked but they were perfectly done.

sugarpea

RECIPE SUBMITTED BY

hollyfrolly

Reno, NV

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