Roasted Salmon With Mustard-Herb Crust, Arugula Mayonnaise, And Pumpernickel Toast
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
58
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Make the mustard crust: In a bowl, combine the mustard, lemon juice, fresh herbs, salt and pepper, and stir together
2
Stir in the olive oil, and then the bread
3
Preheat the oven to 450 degrees F
4
Put the salmon, skin side down, on a parchment-lined baking sheet
5
Drizzle with olive oil
6
Spoon the bread mixture onto the salmon and smooth with a spatula to cover completely
7
Put the baking sheet into the oven and roast until the salmon is just cooked through but still translucent in the center, about 10 minutes
8
When the salmon is cooked, take it out of the oven and set aside
9
Combine the mayonnaise, the chopped arugula, and the lemon juice in a blender and puree
10
Season with salt and pepper
11
To serve, transfer the salmon to a serving platter by holding 2 opposing corners of the parchment paper and lifting the whole thing off the baking sheet and onto the platter, parchment and all
12
Spoon the mayonnaise into a serving bowl and garnish with remaining arugula
13
If serving with cocktail bread set the salmon out with the arugula mayonnaise, and the arugula leaves and let guests make open-faced sandwiches by spreading the toast with the mayonnaise, adding a leaf or 2 of arugula, and finishing with a spoonful of the salmon