Recipe by hollyfrolly
This recipe provides a lovely crispy outside and is fantastic with your favorite rice pilaf. **Update... the "crust" will almost look burnt... don't be alarmed, the dark, crispy bits are delicious!!!! So, so, so good!
Top Review by sugarpea
Dh really loved the sauce created by the paste and wine, far better than tartar sauce or lemon juice, he says. I much prefer to turn the heat back a bit and avoid turning the paste into charred black carbon. I was sure my thinner salmon fillets would be overcooked but they were perfectly done.
- 6 garlic cloves
- 2 scallions, green parts only
- 1⁄2 cup Italian parsley, fresh, leaves only
- 1 tablespoon rosemary, fresh (or 1 tsp. dried)
- 1 teaspoon dried basil
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1⁄2 teaspoon salt
- 2 salmon steaks
- 1⁄2 cup white wine, the good stuff
Directions See How It's Made
- Preheat the oven to 350.
- Place the garlic, scallions, parsley and rosemary together on a cutting board and chop them up finely.
- Transfer to a medium bowl.
- Add the basil, mustard and olive oil- stir to combine.
- Spread the mixture in a thin layer over both sides of the salmon.
- Heat a large cast iron skillet over high heat and get it VERY hot.
- Place the salmon into the skillet and cook for about 2 minutes- or until they are lightly browned.
- Flip the salmon to the other side and cook for 2 more minutes.
- Pour the wine into the pan- but not directly over the salmon (watch out for hot steam!).
- Place the pan on the center rack of the oven and bake, uncovered for 8-10 minutes, or until the fish is just cooked through.