Herb Crusted Salmon With Lemon Cream Sauce

Name: Herb Crusted Salmon With Lemon Cream Sauce
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 2 servings
Cuisine: Peruvian
Ingredients: Potatoes; 1 qt. Water; 2.2 lb. Heirloom fingerling potatoes; 10 cloves Garlic, chopped; 1/4 tsp. Pepper; 1/2 tsp. Salt; Herb Butter; 1/2 bu. Fresh dill, chopped; 1/2 bu. Fresh chives, chopped; 1/2 bu. Fresh parsley, chopped; 1/2 bu. Fresh thyme, chopped; 1/2 lb. Butter; 2 cup Panko crumbs; 1/4 tsp. Pepper; 1/4 tsp. Salt; Salmon; 2 tbsp. Vegetable oil; 1/2 tsp. Pepper; 1 tsp. Salt; 1 lb. Salmon skin off cut in two.; Zucchini; 2 tbsp. Oil; 2 ea. Green zucchini, cut into ½ thick slices; 2 ea. Yellow squash, cut into ½ thick slices; 1/2 tsp. Salt; 1/4 tsp. Pepper; Cream sauce; 2 tbsp. Oil; 1 ea. Shallot chopped; 1 tbsp. Garlic cloves chopped

This will be the most versatile herby crumb butter topping you have ever made. Once chilled, it will keep for weeks as well. Panko crumbs are so clean and crisp creating a classy topping for just about anything culinary that springs to mind. The distinct aromatic combination of the four fresh herbs comes through with vibrant confidence but do not overpower the dish. Salmon is one of the world’s most popular fish will bring smiles to your table when you serve it with this creamy lemon sauce and roasted aromatic vegetables.

Chef Jose Baca

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Herb Crusted Salmon With Lemon Cream Sauce

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Recipe

PRE TIME: 40 min

COOKING TIME: 15 min

TOTAL TIME: 55 min

2 SERVING

Ingredients:

Potatoes
1 qt. Water
2.2 lb. Heirloom fingerling potatoes
10 cloves Garlic, chopped
1/4 tsp. Pepper
1/2 tsp. Salt
Herb Butter
1/2 bu. Fresh dill, chopped
1/2 bu. Fresh chives, chopped
1/2 bu. Fresh parsley, chopped
1/2 bu. Fresh thyme, chopped
1/2 lb. Butter
2 cup Panko crumbs
1/4 tsp. Pepper
1/4 tsp. Salt
Salmon
2 tbsp. Vegetable oil
1/2 tsp. Pepper
1 tsp. Salt
1 lb. Salmon skin off cut in two.
Zucchini
2 tbsp. Oil
2 ea. Green zucchini, cut into ½ thick slices
2 ea. Yellow squash, cut into ½ thick slices
1/2 tsp. Salt
1/4 tsp. Pepper
Cream sauce
2 tbsp. Oil
1 ea. Shallot chopped
1 tbsp. Garlic cloves chopped
1/2 cup White wine
1 tbsp. Lemons juic
2 tbsp. Lemons zest
1½ cup Heavy cream

Directions:

Step 1

In a medium pot partially boil the potatoes in salted water for approx 15-20 minutes drain and allow to cool down .

Step 2

Make the herb crumb topping by mixing the room temperature butter with the fresh dill, thyme, chives and parsley. Once all incorporated add the panko crumbs pepper and salt. lay out parchment paper place the herb butter and spread it out then cover with another sheet of parchments and roll out into an 8th inch thick. Keep flat and lay in the fridge to set.

Step 3

Preheat the oven approx. 365°F/190°C.

Step 4

Cut the fingerling potatoes lengthwise add minced garlic and oil, season with salt and pepper roast in the oven for approx. 20 minutes.

Step 5

Season salmon with salt and pepper. In a hot skillet add a little oil then sear the salmon on each side approx. 3-5 minutes until light golden. The salmon will be approximately third cooked. Set aside to cool down.

Step 6

Season the sliced squash and zucchini with salt and pepper drizzle with oil and grill on either side until golden grill marks appear. Place onto a baking tray and finish in the oven approx. 7-10 mins.

Step 7

To make the cream sauce in a medium pot add the oil and sauté the shallots then add the garlic sauté until translucent, deglaze the pan with the wine reduce to half the liquid. Add the lemon juice then the cream. Bring to a gentle boil and stir and allow to simmer until slightly thickened. season with salt and pepper and lemon zest. Set aside.

Step 8