Chef Larry's Herb Crusted Salmon with Lemon Beurre Blanc

Yield: 4 Servings

Ingredients:

4 each Salmon filets, 5 oz.

to taste Salt

to taste Fresh ground black pepper

1 tbsp. Dijon mustard

1/2 tsp. Shallots, minced

1/4 tsp. Garlic, chopped

1 tsp. Fresh dill, minced

1 tsp. Fresh chives, minced

1 tsp. Fresh parsley, minced

2/3 cup Panko crumbs (Japanese breadcrumbs)

s needed Chef Larry's Lemon Beurre Blanc (recipe follows)

For service Zucchini, carrot, yellow squash, red pepper and onion, diced and sauteed

to garnish Parsley, fresh, chopped

Method:
Prepare Chef Larry's Lemon Beurre Blanc per recipe, reserve. Combine shallot, garlic, dill, chives, parsley and Panko crumbs. Season with salt and pepper, mix well and reserve. Preheat oven to 375 degrees F. Season salmon filets with salt and fresh ground black pepper. Brush seasoned salmon fillets generously with Dijon mustard and press into seasoned herb crumbs to form herb crust. Transfer coated salmon fillets to a baking sheet and place in preheated oven. Bake for 15 - 20 minutes at 375 degrees F or until done. Portion sauteed vegetables in the center of the serving plates and place cooked salmons filets on top. Nappe with Chef Larry's Lemon Beurre Blanc and garnish with chopped parsley.

Chef Larry's Lemon Blanc

Yield: 4 Servings

Ingredients:

3 oz. Butter

1/2 tsp. Shallot, minced

¼ tsp. Garlic, minced

1 tsp. Lemon zest

3 – 4 oz. Dry white wine

squeeze Fresh lemon juice

1/4 cup Cream

to taste Salt

to taste Fresh ground black pepper

Method:
Melt butter in a sauce pan over medium heat. Add shallot, garlic and lemon zest . Sauté briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by ½. Add lemon juice, continue to simmer and again reduce liquid by 1/2. Add cream and reduce until sauce thickens. Season with salt and pepper. Reserve keeping warm until service.