Pan Roasted Salmon

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!

• Ready In: 25 mins
• Serves: 2

Ingredients

• 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

1. Preheat the oven to 350.
2. Place the garlic, scallions, parsley and rosemary together on a cutting board and chop them up finely.
3. Transfer to a medium bowl.
4. Add the basil, mustard and olive oil- stir to combine.
5. Spread the mixture in a thin layer over both sides of the salmon.
6. Heat a large cast iron skillet over high heat and get it VERY hot.
7. Place the salmon into the skillet and cook for about 2 minutes- or until they are lightly browned.
8. Flip the salmon to the other side and cook for 2 more minutes.
9. Pour the wine into the pan- but not directly over the salmon (watch out for hot steam!).
10. 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.