Easy Salmon Dish (Print Version)

# Ingredients:

→ Salmon

01 - 1 (2 - 2.8 lb) side of salmon
02 - 3-4 tbsp Dijon mustard

→ Parmesan Crumb

03 - 1 cup panko breadcrumbs
04 - Oil spray
05 - 3 tbsp butter, melted
06 - 1/3 cup grated parmesan
07 - 2 tbsp chopped fresh parsley
08 - 2 tbsp chopped fresh dill
09 - Zest of 1 lemon
10 - 1/2 tsp salt
11 - Pepper to taste

→ Lemon Cream Sauce

12 - 2 tbsp butter
13 - 1 finely chopped eschallot
14 - 1 1/4 cups dry white wine
15 - 1 1/2 cups heavy cream
16 - 1 tbsp Dijon mustard
17 - 2 1/2 tbsp lemon juice
18 - 1/2 tsp sugar
19 - Salt and pepper to taste

→ Serving

20 - Watercress
21 - Lemon wedges
22 - Fresh dill

# Instructions:

01 - Take salmon out of the fridge to warm up a bit.
02 - Heat oven to 390°F. Spread panko on a tray, spray with oil, and bake 3-5 minutes until golden. Scrape into a bowl.
03 - Mix melted butter into panko, then stir in parmesan, parsley, dill, lemon zest, salt, and pepper.
04 - Line tray with foil, place salmon on it, spread Dijon mustard on top, then sprinkle crumb mixture all over.
05 - Bake 20 minutes for juicy salmon, or adjust to your liking. Remove and loosen from foil.
06 - Melt butter in a saucepan over medium-high. Add eschallot, cook 2 minutes, then add wine and boil 5 minutes until reduced.
07 - Lower heat to medium, stir in cream, sugar, salt, and pepper. Add mustard and lemon juice, simmer 2-3 minutes until thick. Adjust taste.
08 - Plate watercress, lift salmon onto it, slide out foil. Serve with sauce, lemon wedges, and dill.

# Notes:

01 - Skin on or off is fine—ask for bones removed.
02 - Panko makes a crunchier crust than regular breadcrumbs.
03 - Sauce can be served warm or at room temp after cooling.

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