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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
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4 skinless salmon fillets about 170 g (6 oz.) each
Crumb
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125 mL (1/2 cup) finely grated fresh Parmigiano Reggiano (about 50 g)
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125 mL (1/2 cup) panko breadcrumbs
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15 mL (1 tbsp.) lemon zest (about 1 lemon)
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1 mL (1/4 tsp.) ground fennel seeds
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To taste, salt and pepper
Sauce
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30 mL (2 tbsp.) butter
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1 garlic clove, finely chopped
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30 mL (2 tbsp.) flour
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250 mL (1 cup) milk
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30 mL (2 tbsp.) chopped chives
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15 mL (1 tbsp.) Dijon mustard
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125 mL (1/2 cup) finely grated fresh Parmigiano Reggiano (about 50 g)
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To taste, salt
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and pepper
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Directions
- Preheat oven to 200°C (400°F).
- Line a baking sheet with parchment paper.
- In a bowl, combine all crumb ingredients. Gently coat salmon fillets one at a time in mixture. Place on baking sheet and sprinkle remaining mixture evenly over fillets.
- Bake for 10 to 12 minutes; then broil for 2 minutes more, or until crumb crust is golden brown.
- In the meantime, melt butter in a saucepan over medium heat. Add garlic and flour, and cook for 1 minute while whisking. Add milk, and whisk occasionally to a boil.
- Turn off heat, add remaining sauce ingredients, and mix until cheese melts.
- Serve salmon fillets topped with sauce along with egg noodles, baked cherry tomato confit, and slices of zested lemon.
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