Herb and Panko Crusted Salmon
with Late Spring Vegetables and a Citrus Beurre Blanc
4 /6 oz salmon filets
1 cup Panko
1 T fresh thyme, chopped finely
1 T fresh parsley, chopped finely
1 T fresh chives, chopped finely
3 T shredded Parmesan
I-2 T grain or Dijon mustard
1/2 T olive oil
Salt and Pepper
2 cups fresh English peas cooked al dente (simmer in salted water with a bit of butter for approx. 10 minutes)
2 cups shiitake or portabella mushrooms roasted
(slice mushrooms and drizzle with olive oil, toss with fresh thyme and minced garlic for approximate 15 minutes at 400)
2 cups new potatoes, quartered and roasted (small amount of oil, salt and pepper for about 20 minutes at 400)
1 shallot sliced into thin rings and sautéed in small amount of oil until caramelized.
1 shallot, chopped finely
8 oz dry white wine
2 T white vinegar
1.5 T lemon juice
1.5 T orange juice
1.5 T grapefruit juice
2 T heavy cream
12 T butter
Salt and pepper
Preheat oven to 400. Season salmon with S&P
And brush with mustard. Combine all ingredients in Panko mixture. Dip salmon in mixture pressing to coat well. Bake salmon for 12-15 minutes or until crust is golden and fish is cooked through. 12-15 minutes.
Place shallot, vinegar, wine, and juices in a saucepan. Reduce over medium heat until only 2 T of liquid is left. Add cream and bring to boil. Remove from heat and whisk in 1 T of butter at a time, only adding more butter once each piece has melted. Season with salt and pepper and add more juice if need more acidity. Remove from heat and keep in a thermos until ready to serve.
Combine cooked veggies and reheat on cooktop over low heat
Place small amount of beurre blanc on plate. Add veggies then top with salmon.
For more recipes from Chef Jennifer McCullough: www.theuptowngrocer.com