Herb and Mustard Crusted Salmon with Meyer Lemon Cream Sauce

Herb and Mustard Crusted salmon smothered in a creamy sauce pairs deliciously with Guenoc's California Cabernet Sauvignon.

Recipe Notes

Number of Servings: This recipe serves four as a main course.

Pair With: California Cabernet Sauvignon

Ingredients

For the Herb Crust:

1 tablespoon butter

2 tablespoons chopped shallots

1 cup fresh white bread crumbs

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

1 teaspoon chopped fresh tarragon

1 tablespoon olive oil

Salt and pepper to taste

For the Meyer Lemon Cream Sauce:

1 tablespoon butter

1 tablespoon chopped shallots

¼ cup dry white wine

Juice of ½ Meyer lemon (or regular lemon)

1 teaspoon Meyer lemon zest (or regular lemon)

½ cup heavy cream

Salt and pepper to taste

For the Salmon

4 salmon filets (approx. 6 oz. each), skinned and pin bones removed

2 tablespoons Dijon mustard

1 recipe herb crust (above)

1 recipe Meyer lemon cream sauce (above)

Salt and pepper to taste

Directions

To Make the Herb Crust:

Melt butter in a small sauté pan over medium heat and add the shallots. Cook until soft, about 3 minutes. In a small bowl, combine the shallots with the remaining ingredients. Refrigerate until ready to use.

To Make the Meyer Lemon Cream Sauce

Melt butter in a small sauté pan over medium heat and add the shallots. Cook until soft, about 3 minutes. Add the white wine, lemon juice and zest, and reduce until liquid has reduced to approximately two tablespoons. Add the cream and continue to reduce by about one third until it thickens to a sauce consistency. Refrigerate until ready to use.

To Make the Salmon

Preheat oven to 400 degrees. Lightly salt and pepper the salmon filets on both sides. Brush the mustard in a thin layer on top of the salmon and top with the herb crust. Gently press the crust into place to make a nice presentation. Carefully place the salmon on a lightly oiled or parchment lined sheet tray and bake for 10 minutes until the crust is lightly browned and the salmon is barely cooked through. While the salmon is cooking, reheat the sauce over low heat in a small sauce pan. Serve the salmon with a drizzle of the sauce around the plate.

 

Herb and Mustard Crusted Salmon