From Luckytrim@comcast.net Tue Feb 25 12:36:54 2003 Date: Sun, 23 Feb 2003 15:11:23 +0000 (UTC) From: lt Newsgroups: rec.food.recipes Subject: Pan Roasted Salmon with a Mustard Crust Followup-To: rec.food.cooking, rec.food.recipes Pan Roasted Salmon with a Mustard Crust(makes 4 servings) 4 salmon filets, skin on (about 8-10 ounces each) 4 teaspoons whole seed or Dijon mustard 1 cup fine herbs* 1 cup dry white wine (sauvignon blanc is an excellent choice!) salt & pepper, to taste Preheat oven to 400 F. Season filets with salt & pepper, to taste. Spread one teaspoon of mustard on flesh side and pat 1/4 cup of the herb mixture on top of mustard, on each filet. Heat a large cast iron frying pan over high heat until sprinkled water jumps off the pan. Cook salmon filets, flesh & herb side down, for a couple minutes (2-3 depending on how hot your pan is) until nicely browned. Turn filets over, remove pan from heat and add white wine to the pan - do not pour liquid over filets, as you will wash off the mustard crust. Place pan into preheated oven and bake for about 5-10 minutes, or until flesh will pull apart easily with a fork. Chef's Notes: Fine Herbs are a combination of finely chopped fresh herbs. For delicately flavored fish like salmon I would recommend a mixture of chervil, tarragon, parsley and a pinch of thyme. You can use crushed, dried herbs if fresh herbs are not available. When substituting dried herbs for fresh, I suggest using about 1/3 the amount, as dried herbs are much more potent. Conversely, when substituting fresh herbs for dried in a recipe: use about three times as much. You may use broth or water in place of white wine. Serve with Creole rice or Garlic smashed potatoes and sauteed spinach. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.