Seafood > Salmon

Cowslip and Herb Crusted Salmon Recipe

Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup cowslip flowers, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh chives, finely chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup unsalted butter, melted
- Salt and pepper to taste

Special equipment needed:
- Baking sheet
- Parchment paper
- Food processor or blender

Step-by-step instructions:

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. In a food processor or blender, pulse the cowslip flowers, parsley, dill, and chives until finely chopped.

3. In a separate bowl, mix the chopped herbs with the panko breadcrumbs, Parmesan cheese, melted butter, salt, and pepper.

4. Place the salmon fillets on the prepared baking sheet and season with salt and pepper.

5. Spoon the herb and breadcrumb mixture over the top of each salmon fillet, pressing it down lightly to adhere.

6. Bake the salmon for 12-15 minutes, or until the crust is golden brown and the salmon is cooked through.

7. Remove from the oven and let rest for 5 minutes before serving.


Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
400°F
Serving size:
4 servings

Nutritional information:
Calories: 400
Fat: 22g
Carbohydrates: 10g
Protein: 40g
Sodium: 400mg

Substitutions for ingredients:
- Cowslip flowers can be substituted with other edible flowers, such as violet or nasturtium.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
- Parmesan cheese can be substituted with another hard, grated cheese, such as Romano or Asiago.

Variations:
- Add a squeeze of lemon juice over the salmon before serving for a bright, citrusy flavor.
- Substitute the salmon with another type of fish, such as cod or halibut.
- Add a tablespoon of honey to the herb and breadcrumb mixture for a touch of sweetness.

Tips and tricks:
- Make sure the salmon fillets are dry before adding the herb and breadcrumb mixture to ensure it sticks well.
- If the crust is browning too quickly, cover the salmon with foil halfway through cooking.
- Use leftover herb and breadcrumb mixture to top roasted vegetables or as a coating for chicken or pork.

Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the salmon in a preheated 350°F oven for 10-12 minutes, or until heated through.

Presentation ideas:
Serve the salmon fillets on a bed of mixed greens or with roasted vegetables for a colorful and nutritious meal.

Garnishes:
Garnish with additional chopped herbs or edible flowers for a pop of color and flavor.

Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
Serve with roasted asparagus, garlic mashed potatoes, or a quinoa salad.

Troubleshooting advice:
If the crust is not sticking to the salmon, try brushing the fillets with a little bit of olive oil before adding the herb and breadcrumb mixture.

Food safety advice:
Make sure the salmon is cooked to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Cowslip flowers have been used for medicinal purposes for centuries and were also used in traditional cuisine in Europe.

Flavor profiles:
The herb and breadcrumb crust adds a savory, crunchy texture to the salmon, while the cowslip flowers add a subtle, floral flavor.

Serving suggestions:
Serve the salmon as a main course for a dinner party or a special occasion.

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Taste: Savory, Herbal, Tangy, Citrusy, Aromatic