Herb Crusted Salmon

Ingredients

• 1-1/4 lbs. Salmon
• 1/4 cup Soy Sauce
• 1/2 Tbsp. Garlic Clove, minced
• 2 Tbsp. Dijon Mustard
• 1/4 cup White Table Wine
• 2 Tbsp. Basil, fresh
• 2 Tbsp. Chives
• 2 Tbsp. Cilantro, chopped
• 2 Tbsp. Dill Weed, fresh
• 2 Tbsp. Oregano
• 2 Tbsp. Parsley, fresh
• 2 Tbsp. Tarragon, fresh
• 2 Tbsp. Clam Juice
• 2 Tbsp. White Table Wine
• 1 tsp. Butter
• 1/4 cup Sour Cream
• 2 Tbsp. Heavy Whipping Cream

Directions

Salmon and Marinade: In a large shallow dish mix together the soy sauce, garlic, Dijon mustard and white wine. Place 4 salmon filets in the marinade and refrigerate for 1-2 hours.

Garnish: Whisk together the sour cream and heavy cream. You will want it thick enough to squeeze out of a plastic bottle (or place in a ziplock bag, and later snip one corner.) Place in refrigerator until fish is cooked.

Crust (use as many fresh herbs as possible): Hand chop the basil, chives, cilantro, dill, oregano, parsley and tarragon. Take the salmon out of the marinade. Pat the herbs into the salmon filets. Heat a large oven proff saute pan until very hot. Into the saute pan pour clam juics, white wine and butter. Heat liquids until very hot. Place salmon into pan. Sear on one side. Flip and sear the other. Add an additional ounce of clam juice so salmon doesn't burn. Place pan in oven at 500 degrees for 6-7 minutes. Watch carefully, do not overcook. Serve the salmon on top of freshly baked au gratin potatoes. Decoratively garnish the salmon with sour cream mixture. Serve with fresh sauteed vegetables.

Submitted 6/13/05.
Source: CookBookNook
Submitted By: Marlen
matchlessm@aol.com
Herb Crusted Salmon