Roast Salmon With Capers And Parsley
A whole salmon fillet with a crusty crumb-and-herb topping looks festive, tastes fabulous, and is surprisingly quick and easy to prepare.
Ingrediënten
6 Main-Dish Servings
- 3 tablespoons butter or margarine
- ⅓ cup plain dried bread crumbs
- ¼ cup loosely packed fresh parsley leaves minced
- 3 tablespoons drained capers minced
- 1 teaspoon dried tarragon crumbled
- 2 teaspoons grated fresh lemon peel
- ¼ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- 1 whole salmon fillet 2 pounds
- lemon wedges
Instructies
- Preheat oven to 450°F.
- In 1-quart saucepan, melt butter over low heat.
- Remove saucepan from heat; stir in bread crumbs, parsley, capers, tarragon, lemon peel, salt, and pepper.
- Line 15½” by 10½” jelly-roll pan with foil; grease foil.
- Place salmon, skin side down, in pan and pat crumb mixture on top.
- Roast until salmon turns opaque throughout and topping is lightly browned, about 30 minutes.
- (Instant-read thermometer inserted horizontally into center of fillet should register 145°F.
- )
- With two large spatulas, carefully transfer salmon to platter, allowing salmon skin to remain attached to foil.
- Serve with lemon wedges.
Nutritional Information
Calories: 325 kcal
--------------------------------------------------------------------------------------------------
