Crusted Salmon & pickle sauce
Photo credit: Cindy Boyce
My sister-in-law has a nickname for me, it’s “Salmon”. I think it might be because I eat it often, maybe a little too often? I’m always thinking of new recipes to diversify my meals and just as a head’s up, this one is a definite winner.
I made a pickle sauce with Greek yogurt thus really cutting down the natural fat in this fish.
- Serves6 to 8 Portions
- Prep time25 min
- Cook time10 to 12 min
- Timeout-
- FreezingNe se congèle pas.
Ingredients
- 800 g of salmon filet, cut in 4 pieces
- Salt & pepper, as preferred
Crust
- 1 cup of panko breadcrumbs
- 2 teaspoons of garlic powder
- 1 teaspoon of ground dill seeds
- 1 tablespoon of Maille honey Dijon mustard
- 1/2 cup of butter, room temperature
Sauce
- 1 cup of 2% plain greek yogurt
- 1/2 cup of Maille, hachés Mild and sweet Gherkins, chopped
- 1/4 cup of fresh chives, chopped
- Salt & pepper, as preferred
Steps
- Preheat the oven at 400°F and place the rack at the center of it. Line a baking sheet with parchment paper then set aside.
- Season the salmon then lay onto the baking sheet.
- Combine all the crust ingredients in a bowl, then spread onto the fish filets equally. Bake for 10 to 12 minutes.
- In another bowl combine all the sauce ingredients then serve with the salmon.
Recipe published on August 19, 2018
