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Ingredients

4 Salmon fillets, fresh, 5 - 6 oz. each
Salt to season
Fresh ground black pepper to season
1 tbsp. Dijon mustard
1/4 cupCooking oil
Peach Ginger Aioli for service (recipe follows)
Petite salad greens dressed lightly with balsamic vinegar and olive oil for service
Scallions, julienne cut to garnish

Herb Crust

2/3 cupPanko breadcrumbs
1 tsp. Shallots, minced
1/3 tsp. Garlic, minced
1 tbsp.Fresh cilantro leaves, chopped
1 tbsp.Fresh basil leaves, minced
1 tbsp. Fresh thyme leaves
1 tbsp. Fresh parsley, chopped
Salt to season
Fresh ground black pepper to season

Method
Prepare Chef Larry's Peach Ginger Aioli per recipe, reserve. Prepare herb crust by combining ingredients and mixing well. Season with salt and fresh ground black pepper. Season salmon fillets with salt and pepper. Cover one side of the salmon fillets with a thin coating of Dijon mustard, then dip in savory herb crust mixture. Pat down gently to adhere crust to fish. Heat oil in a sauté pan or skillet over medium heat. Place coated salmon fillets crust side down into pan. Cook until crust becomes golden brown, approximately 4 minutes. Carefully turn salmon fillets and cook for 3 - 4 minutes. Remove and pat on a paper towel. Mound dressed petite salad greens in the center of serving plates and place cooked salmon fillets on top of greens. Drizzle with Peach Ginger Aioli. Garnish with scallion julienne. Serve immediately.

Yield: 4 Servings

Whole Grain Mustard Sauce
Ingredients

1 tsp. Butter
1 tsp. Shallots, minced
1/4 tsp. Garlic, minced
1/3 cup White wine
1/4 cup Whole grain mustard
1 1/2 cup Fish stock or chicken stock
2/3 cup Heavy cream
1 tsp. Fresh lemon juice
Salt to taste
Fresh ground black pepper to taste
1 tsp. Fresh parsley, chopped
Roux to thicken as needed (equal parts flour and melted butter)

Method
Melt butter in a saucepan, do not brown. Add shallots and garlic, sauté briefly. Add white wine, bring to a simmer and reduce by 1/2. Stri in whole grain mustard and continue to cook. Add stock, bring to a simmer. Cook over medium low heat for 10 minutes. Add roux to achieve desired consistency, continue to simmer. Add cream and lemon juice. Season with salt and pepper.

Yield: 2 cups

Peach Ginger Aioli
Ingredients

1/3 cupFresh peach, peeled, seeded and pureed
1/2 tsp. Fresh ginger, grated
1/2 tsp. Garlic, minced
1/2 cup Light mayonnaise
1/4 tsp.Lemon zest
1 Fresh squeezed lemon
1 tsp. Sugar
1 tsp.Parsley, chopped
Salt to season
Fresh ground black pepper to season

Method
Combine peach puree, ginger, garlic, mayonnaise, garlic, lemon zest, lemon juice, sugar and parsley in a mixing bowl. Mix thoroughly and season with salt and pepper. Reserve under refrigeration until service.

Yield: Approximately 1 cup