Parmesan Crusted Salmon with Sauce (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 (1 - 1.4 kg / 2 - 2.8 lb) side of salmon
02 - 3-4 tbsp Dijon mustard

→ Parmesan Crumb

03 - 1 cup panko breadcrumbs (50g)
04 - Oil spray
05 - 50g / 3 tbsp butter, melted
06 - 1/3 cup grated parmesan, store bought (1/2 cup fresh grated)
07 - 2 tbsp finely chopped fresh parsley
08 - 2 tbsp finely chopped fresh dill
09 - Zest of 1 lemon
10 - 1/2 tsp salt
11 - Pepper, to taste

→ Lemon Cream Sauce

12 - 30g / 2 tbsp butter
13 - 1 eschallot, finely chopped (or 2 tbsp spring onions/shallots)
14 - 1 1/4 cups dry white wine (or fish stock/broth or chicken broth)
15 - 1 1/2 cups heavy cream / thickened cream
16 - 1 tbsp Dijon mustard
17 - 2 1/2 tbsp lemon juice (plus more to taste)
18 - 1/2 tsp sugar
19 - Salt and pepper, to taste

→ For Serving

20 - Watercress
21 - Lemon wedges
22 - Fresh dill

# Instructions:

01 - Take salmon out of the fridge to bring to room temperature. Preheat oven to 200°C / 390°F (180°C fan).
02 - Spread panko on baking tray, spray generously with oil then bake for 3 to 5 minutes until light golden brown. Scrape into bowl immediately.
03 - Add melted butter to the toasted panko and stir, then add remaining Parmesan Crumb ingredients (parmesan, parsley, dill, lemon zest, salt, and pepper).
04 - Line the same baking tray with foil. Place salmon on foil. Spread Dijon mustard on salmon using a butter knife, just a thin coating - like buttering toast. Sprinkle the crumb mixture all over the salmon.
05 - Bake for 20 minutes for just cooked juicy perfection, or to taste. Remove from oven. Loosen salmon from foil using a spatula or butter knife - skin will hopefully be stuck to foil.
06 - While salmon is baking, melt butter in a saucepan over medium high heat. Add eschallots and cook for 2 minutes. Add wine and bring to boil. Leave to boil rapidly for 5 minutes or until reduced by 3/4 or so.
07 - Turn heat down to medium. Add cream, sugar, salt and pepper. Stir, then add lemon juice and mustard. Stir again. Simmer for 2 to 3 minutes or until thickened. Adjust salt, pepper and lemon to taste. Be generous with the salt - remember the salmon is not marinated, the only salt is in the topping. Allow to cool for 10 minutes or so. It will thicken as it cools.
08 - Plate watercress on serving platter. Use foil to lift salmon onto watercress on serving plate, then slide out the foil from under it. Serve with Lemon Cream Sauce and lemon wedges on the side.

# Notes:

01 - This salmon recipe is a perfect centerpiece for a special occasion yet easy enough for midweek dinners.
02 - Don't skip the sauce! It makes all the difference to this dish because the salmon is not marinated. Though made with cream, it is not rich, it's quite tangy - perfect pairing with rich salmon.
03 - Pre-toasting the panko breadcrumbs is key to ensuring your salmon comes out with a beautiful evenly golden crust, without overcooking the fish.
04 - This can be prepared ahead: Make the crumb and sauce up to 2 days ahead and refrigerate. Just don't put the crumb on the salmon until ready to bake.

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