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Ingredientes
- 4 x salmon filets, skin on (about 8-10 ounces each)
- 4 tsp whole seed or possibly Dijon mustard
- 1 c. fine herbs*
- 1 c. dry white wine (sauvignon blanc is an excellent choice!)
- Â Â salt & pepper, to taste
Direcciones
- Preheat oven to 400 F.Season filets with salt & pepper, to taste. Spread one tsp. of mustard on flesh side and pat 1/4 c. of the herb mix on top of mustard, on each filet.
- Heat a large cast iron frying pan over high heat till sprinkled water jumps off the pan. Cook salmon filets, flesh & herb side down, for a couple min (2-3 depending on how warm your pan is) till nicely browned.
- Turn filets over, remove pan from heat and add in white wine to the pan - don't pour liquid over filets, as you will wash off the mustard crust.
- Place pan into preheated oven and bake for about 5-10 min, or possibly till flesh will pull apart easily with a fork.
- Chef's Notes: Fine Herbs are a combination of finely minced fresh herbs.
- For delicately flavored fish like salmon I would recommend a mix of chervil, tarragon, parsley and a healthy pinch of thyme. You can use crushed, dry herbs if fresh herbs are not available. When substituting dry herbs for fresh, I suggest using about 1/3 the amount, as dry herbs are much more potent. Conversely, when substituting fresh herbs for dry in a recipe: use about three times as much. You may use broth or possibly water in place of white wine.
- Serve with Creole rice or possibly Garlic smashed potatoes and sauteed spinach.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 4 servings | |
| Calories 868 | |
| Calories from Fat 644 | 74% |
| Total Fat 72.6g | 91% |
| Saturated Fat 35.19g | 141% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 447mg | 19% |
| Potassium 791mg | 23% |
| Total Carbs 1.64g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.5g | 0% |
| Protein 40.96g | 66% |
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