Thursday, February 9, 2017

Crusted Salmon With Herbed Mayonnaise

My friend Gwen served this about 17 years ago and it was the best salmon I may have ever had. I begged her for a copy of the recipe, and I've come across it every now and then, but it has never had a permanent home.  So here it finally is for posterity...  

Crusted Salmon with Herbed Mayonnaise

Herbed Mayonnaise
1/3 c. minced fresh Italian parsley
1/3 c. minced fresh cilantro
¼ c. minced green onions
2 T. red wine vinegar
½ t. minced garlic
¼ t. dried oregano
¼ t. freshly ground black pepper
1/8 t. cayenne pepper
1 c. prepared mayonnaise

¼ c. chopped fresh Italian parsley
¼ c. freshly grated Parmesan cheese
2 T. chopped fresh thyme or 2 t. dried thyme
1 t. finely grated lemon zest
¼ t. salt
2 small cloves garlic, peeled
1 ¼ fresh white bread crumbs
¼ c butter (1/2 stick), melted, divided
2.5 pounds salmon fillet, 1 piece if available

In a small bowl, combine 1/3 c. parsley, cilantro, green onions, vinegar, ½ t. minced garlic, oregano, pepper, and cayenne.  Stir until well blended and let stand, at room temperature 30 minutes, or cover with plastic wrap and chill overnight.

Preheat oven to 450 degrees. Grease large, shallow baking pan. In food processor or blender, combine ¼ c. parsley, Parmesan, thyme, lemon zest, and salt. With processor running, drop 2 cloves garlic through feed tube and process until finely chopped. Transfer to large bowl and add bread crumbs. Toss to blend. (May be prepared in advance. Cover and chill overnight. Bring to room temperature before proceeding.) Add 3 T. of the melted butter and toss to combine.

Pat salmon dry and place, skin side down, in prepared pan. Brush with remaining 1 T. melted butter. Pack crumb mixture on salmon. Bake 20-25 minutes or until center is opaque. If using several small fillets, cook 10 minutes per inch of thickness. If crumbs brown too quickly, cover loosely with foil. Transfer to serving platter. Stir mayonnaise into chilled herb mixture and serve on the side. 

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