Herb and Panko Crusted Salmon
with Late Spring Vegetables and a Citrus Beurre Blanc
(Serves 4)
Ingredients:
4 /6 oz salmon filets
1 cup Panko
1 T fresh thyme, chopped finely
1 T fresh parsley, chopped finely
1 T fresh chives, chopped finely
3 T shredded Parmesan
I-2 T grain or Dijon mustard
1/2 T olive oil
Salt and Pepper
2 cups fresh English peas cooked al dente (simmer in salted water with a bit of butter for approx. 10 minutes)
2 cups shiitake or portabella mushrooms roasted
(slice mushrooms and drizzle with olive oil, toss with fresh thyme and minced garlic for approximate 15 minutes at 400)
2 cups new potatoes, quartered and roasted (small amount of oil, salt and pepper for about 20 minutes at 400)
1 shallot sliced into thin rings and sautéed in small amount of oil until caramelized.
1 shallot, chopped finely
8 oz dry white wine
2 T white vinegar
1.5 T lemon juice
1.5 T orange juice
1.5 T grapefruit juice
2 T heavy cream
12 T butter
Salt and pepper
Preheat oven to 400. Season salmon with S&P
And brush with mustard. Combine all ingredients in Panko mixture. Dip salmon in mixture pressing to coat well. Bake salmon for 12-15 minutes or until crust is golden and fish is cooked through. 12-15 minutes.
Place shallot, vinegar, wine, and juices in a saucepan. Reduce over medium heat until only 2 T of liquid is left. Add cream and bring to boil. Remove from heat and whisk in 1 T of butter at a time, only adding more butter once each piece has melted. Season with salt and pepper and add more juice if need more acidity. Remove from heat and keep in a thermos until ready to serve.
Combine cooked veggies and reheat on cooktop over low heat
To Serve:
Place small amount of beurre blanc on plate. Add veggies then top with salmon.
Enjoy!
For more recipes from Chef Jennifer McCullough: www.theuptowngrocer.com