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Pan-Roasted Salmon With Herb Crust

My badly-written notes tell me that I had this dish at Commander’s Palace when Emeril Lagasse was still the chef there. I saw how it was done, and reconstructed it from memory. Don’t blame Emeril for the execution–if that issue even comes up. Actually, this is our favorite way to prepare salmon at home.

  • 4 8-oz. fillets of fresh salmon
  • 1 Tbs. Creole mustard
  • 1 tsp. chopped fresh tarragon
  • 1 tsp. chopped fresh basil
  • 1 tsp. chopped fresh dill
  • 1 tsp. chopped fresh oregano
  • 1 tsp. chopped fresh chives or green onions
  • 2 Tbs. olive oil
  • Salt and white pepper

Preheat the oven to 400 degrees.

1. After washing and patting dry the fish fillets, coat them with a light layer of the mustard, then with a mixture of the fresh herbs and a sprinkling of salt and pepper.

2. Use two skillets. Heat the olive oil in each skillet and sear the exterior of the fish, two fillets at a time, about a minute per side.

3. Pour 1/2 cup of fish stock or water into each pan around the fish, and put the skillets into the preheated 400-degree oven for 8-10 minutes.

This is very good served atop a small salad of bitter greens (arugula, mizuna, etc.)

Serves four.

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