Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 cup cornichons, finely chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a bowl, mix together the chopped cornichons, panko breadcrumbs, and a pinch of salt and pepper.
4. Spread the Dijon mustard evenly over the top of each salmon fillet.
5. Press the cornichon mixture onto the mustard-coated salmon fillets, making sure to cover the entire surface.
6. Drizzle the olive oil over the top of the cornichon crust.
7. Place the salmon fillets on the prepared baking sheet.
8. Bake for 12-15 minutes, or until the salmon is cooked through and the crust is golden brown.
9. Remove from the oven and let the salmon rest for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 12-15 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 360
- Total fat: 20g
- Saturated fat: 3g
- Cholesterol: 85mg
- Sodium: 720mg
- Total carbohydrates: 7g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 36g
Substitutions for ingredients:
- Instead of cornichons, you can use dill pickles or capers.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
- Instead of Dijon mustard, you can use whole grain mustard or honey mustard.
Variations:
- You can use other types of fish, such as cod or halibut, instead of salmon.
- You can add herbs, such as parsley or dill, to the cornichon crust for extra flavor.
- You can serve the salmon with a side of roasted vegetables or a salad.
Tips and tricks:
- Make sure to pat the salmon fillets dry with a paper towel before applying the mustard and cornichon crust.
- If the crust is not sticking well to the salmon, you can brush a little egg wash onto the salmon before applying the crust.
- To make the crust extra crispy, you can broil the salmon for the last minute of cooking.
Storage instructions:
- Store any leftover salmon in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the salmon, place it in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the salmon on a bed of greens or with a side of roasted vegetables.
- Garnish with fresh herbs, such as parsley or dill.
Pairings:
- This salmon pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Quinoa or brown rice
- Mixed greens salad with a lemon vinaigrette
Troubleshooting advice:
- If the crust is falling off the salmon, make sure to press it on firmly and evenly.
- If the salmon is overcooking, reduce the cooking time or lower the oven temperature.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and surfaces before and after handling raw fish.
Food history:
- Cornichons are small, tart pickles that originated in France. They are often used in charcuterie boards and as a condiment for sandwiches.
Flavor profiles:
- The cornichon crust adds a tangy and crunchy element to the salmon, while the Dijon mustard provides a subtle heat.
Serving suggestions:
- Serve the salmon as a main course for a dinner party or a special occasion.
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