SALMON WITH CAPER & TARRAGON CRUST

By jarren

Ingredients

• Mustard Cream Sauce:
• 1/2 cup fine dry bread crumbs
• 1/4 cup finely chopped fresh parsley
• 3 tbsp drained capers, finely chopped
• 3 tbsp butter, melted
• 2 tsp grated lemon peel
• 1 tsp tarragon, crumbled
• 1/4 tsp salt and freshly ground pepper
• 3 1/2 lb salmon fillet, skin removed
• 1/2 cup sour cream
• 3 tbsp Dijon mustard
• 1 tbsp horseradish
• 2 tsp fresh lemon juice
• 1/4 tsp each salt and freshly ground pepper
• 1/2 cup whipping cream

Details

Servings 8

Preparation

Step 1

Combine first 8 ingredients; set aside. Line a jelly-roll pan with parchment paper. Place salmon skin side down, in prepared pan. Pat bread crumb mixture on top of salmon. Bake at 425F for 40 to 45 minutes or until fish flakes easily with a fork. Using parchment paper as an aid, carefully slide salmon onto a serving platter.

Mustard Cream Sauce:

Combine sour cream, mustard, horseradish, lemon juice, salt and pepper; set aside. Using medium speed of an electric mixer, beat whipping cream until soft peaks form. Add sour cream mixture and beat until blended. Cover and refrigerate for at least 30 minutes or up to 4 hours. Makes 1 1/3 cups.