Mustard & Herb Crusted Salmon

If there is one thing on a menu that will lock down The Chef’s order, it’s crusting something. With nuts or herbs specifically, but honestly, I think you could crust something with Captain Crunch and that would get him to bite… OK, that’s probably something that would pull at my redneck heartstrings more than his, but I think we can all agree that crusting is pretty yummy.

Another that makes this a Chef Favorite is the use of fresh herbs. I think he is second only to Jamie Oliver in his love of all things herby, so using three in one recipe is a definite win.

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Incidentally, if you’ve never watched Jamie’s show on the Cooking Channel, you should check it out. He’s always Macgyver-cooking somewhere insane – like he’s annihilating a head of garlic with a rock on a beach while cooking fish he caught with his bare hands – and it still comes out looking delicious. He’s also rustically adorable, so look into it.

The Chef likes to top this with Lemon Buerre Blanc. To make that, follow this Buerre Blanc recipe and add some lemon juice and zest. Or top with Tanya’s Preserved Lemons and serve up with a side like Red Potatoes with Arugula.

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4 salmon fillets*
1/2 cup olive oil
1/2 cup of flour
1/2 cup dry mustard
1/2 cup grated parmesan cheese
1 tbsp finely chopped fresh basil
1 tbsp finely chopped thyme
1 tbsp finely chopped parsley
salt and pepper to taste

  1. Coat fillets with salt, pepper, and herbs.
  2. Add remaining ingredients to a dish and turn fillets in the mixture to coat both sides.
  3. Heat oil in a large nonstick saute pan and saute fillets on both sides, cooking until they are golden brown.

Jamie would pronounce this “fill-its.” You see what I mean? Adorable.

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2 Comments

Filed under Fish, Main Course, Seafood

2 responses to “Mustard & Herb Crusted Salmon

  1. Ivan

    A Fillet (pronounced as “fill-it”) is a noun used to denote a cut of fish. Properly pronounced in plural, the word is “fill-its”. Adding the “s” on the end means that the “t” on the end cannot be silent. There is no such word as “fill-ays”.

    Filleting (“fill-ay-ing”) is an action performed on a cut of meat or a surfboard, etc. The word Fillet (“fill-ay”) can also be used as an adjective or adverb, which is why a fillet o’ fish is so named. It describes what has been done to the fish, i.e. the fish is “fill-ayed”, or has been “fill-ayed” – cut a certain way.

    Because the French “Filet” Mignon has only one “L”, it is pronounced “fill-ay-min-yon” and not “fill-it-mig-non”. Essentially, the rule would arise out of the same theory, however. The cut of the steak has been derived by an act of “fill-ay-ing” the cut of meat.

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