Preheat oven to 425 degrees F
Herb crusted Salmon:
1/2 cup chopped parsley
1/2 cup chopped walnuts
1/3 cup fine chopped garlic
1 cup corn flour
3-4 tbsp olive oil
1 cup white dry wine
Combine all ingredients, salt and pepper to taste.
4 tbsp unsalted butter (room temp)
1 tbsp lime juice
2 tbsp fine chopped parsley
1 tsp. lemon zest
Combine all ingredients, salt and pepper to taste
Mix the parsley, walnuts, corn flour and garlic. Add salt and pepper to taste.
Take fillets (skin side down if they have skin, if not just use the side that was under the skin, it is more smooth than the one where the bones were) and apply crust ingredients evenly on flesh side. I would recommend to just press it until it is at leas 1/4 of an inch thick. Place on a spatula with the crust down and slide into an saute pan, where you’ve sprinkled some olive oil before hand. Brown the fillets herb side down over med-high heat for 1-2 min, just so the crust can stick to the surface, then carefully flip fillets over, skin side down.
As you can see from the picture, my fillets didn’t have skin.
Place in a greased baking pan( the crusty side up) and add some fresh ginger flakes and lemon pieces in between. Add 1 cup white wine in the pan and bake 7-10.
Plate fillets and serve with dollop of Lemon-parsley butter on top ( it would melt!).
You can make the Lemon butter by combining all of the ingredients in a chopper, then place them in the refrigerator for couple of minutes.
I have served it with potato salad with scallions but it will go well with wild rice or saffron rice. I decorated with small pieces of carrot and scallions. Serve warm with cold white wine.