Dijon and Rosemary Crusted Salmon
An attractive and sophisticated treatment with very few ingredients, super easy!
Equipment
- 1 large non stick sauté pan
- 1 Chef Knife
- 1 Cutting Board
- 1 Offset spatula
- 1 Rubber Spatula to coat salmon, a butter knife, spoon, or spreader will work also
Ingredients
- 1⅓ lb. fresh salmon
- 2 tsp. fresh rosemary, picked and chopped finely
- ¼ cup Dijon mustard
- 2 tbsp. olive oil, pure or blend
- 1 tsp. sea salt
- ½ tsp. black pepper
- 2 slice fresh lemon for garnish
Instructions
Prepare Salmon
- If purchasing prepared salmon portions, skip this step.
- Using a sharp knife, cut away the belly flap portion of the fish.
- Cut the fillet into even sized pieces.
Seasoning
- Evenly coat each portion with salt and pepper.
- Sprinkle chopped rosemary across presentation side of fish pieces
- Smear salmon with a generous coating of the mustard, also only on the presentation side.
- Heat sauté pan on stove over high heat until a drop of water dances across the surface, and evaporates in seconds.
- Add olive oil to pan, allowing it to coat the surface and heat through.
- Gently place salmon in pan, mustard side down. Allow it to sear on high for 15 seconds before reducing heat to medium high.
- Watch the edges of the fish. When they have become opaque almost to the side facing you, it's time to flip, about 3 to 5 minutes.
- Work the offset spatula under the fish carefully, so as not to tear the crust formed by the mustard, and then flip over each piece.
- Reduce heat again to medium, cover the pan to allow fish to cook through., about 3 to 5 minutes.
- Using a thermometer, measure the temp at the thickest part. For medium rare, 100 to 110, medium, 120 degrees.
- Remove from pan, plate with lemon slices.