Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 cup of grated Mutschli cheese
- 1/2 cup of panko breadcrumbs
- 1/4 cup of chopped fresh parsley
- 1/4 cup of Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper.
3. In a small bowl, mix together the grated Mutschli cheese, panko breadcrumbs, and chopped fresh parsley.
4. Season the salmon fillets with salt and pepper.
5. Spread a thin layer of Dijon mustard on top of each salmon fillet.
6. Press the Mutschli cheese mixture onto the Dijon mustard-coated salmon fillets, making sure to cover the entire surface.
7. Place the salmon fillets on the prepared baking sheet.
8. Bake the salmon for 12-15 minutes, or until the crust is golden brown and the salmon is cooked through.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 410
Fat per serving: 22g
Protein per serving: 40g
Carbohydrates per serving: 9g
Fiber per serving: 1g
Sugar per serving: 1g
Sodium per serving: 640mg
Substitutions for ingredients:
- Instead of Mutschli cheese, you can use Gruyere or Parmesan cheese.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
- Instead of fresh parsley, you can use dried parsley or another fresh herb like thyme or rosemary.
Variations:
- You can use this crust recipe for other types of fish like cod, halibut, or trout.
- You can add a squeeze of lemon juice to the Dijon mustard before spreading it on the salmon fillets for extra flavor.
- You can mix in some chopped nuts like almonds or pecans to the Mutschli cheese mixture for added texture.
Tips and tricks:
- Make sure to pat the salmon fillets dry with paper towels before seasoning them to ensure a crispy crust.
- If the crust is browning too quickly, cover the salmon with foil halfway through baking.
- Let the salmon rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store any leftover salmon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the salmon, place it in a preheated 350°F oven for 10-12 minutes, or until heated through.
Presentation ideas:
- Serve the salmon fillets on a bed of sautéed spinach or roasted vegetables.
- Garnish the salmon with lemon wedges or chopped fresh herbs.
Garnishes:
- Lemon wedges
- Chopped fresh herbs like parsley, thyme, or rosemary
Pairings:
- Serve the salmon with a side of roasted potatoes or rice pilaf.
- A crisp green salad with a tangy vinaigrette would also pair well with this dish.
Suggested side dishes:
- Roasted potatoes
- Rice pilaf
- Sautéed spinach
- Green salad
Troubleshooting advice:
- If the crust is not sticking to the salmon, try pressing it on more firmly or using a little more Dijon mustard to help it adhere.
- If the salmon is overcooking, reduce the baking 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 any surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
- Mutschli cheese is a Swiss cheese that is similar to Gruyere but has a milder flavor.
Flavor profiles:
- The Mutschli cheese crust adds a nutty, savory flavor to the salmon, while the Dijon mustard adds a tangy kick.
Serving suggestions:
- This dish would be perfect for a dinner party or special occasion.
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