BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SALMON BAKED WITH DILL BUTTER BREAD CRUMBS

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This is good as a whole side of fish as well as individual servings. Especially nice for Sockeye that has less fat than the Chinook which we have also used here. Both make a nice presentation for buffet, because the topping keeps it warm and moist throughout service.

Of course, always start with the freshest fish available and this topping will keep it moist and add richness when needed.

Ingredients:

  • 1 side salmon, cleaned of pin bones or salmon fillets

  • 1/2 pound salted butter
  • 6 tablespoons EVOO
  • 4 cups mayonnaise
  • 1 ½ cups Parmesan, grated
  • 1  1/2 cups parsley, chopped
  • 1/2 cup chives, minced
  • 1/2  cup dill, chopped
  • 2 Tablespoons coriander, ground
  • Zest of 3 lemons, minced
  • 12 cups dried bread crumbs
  • As needed sea salt

Method:

Place salmon on work surface and dry with paper towels; meanwhile combine remaining ingredients in stand mixer with paddle attachment; adjust salt and coriander as needed; spread evenly over fish to cover; refrigerate on baking pan until mixture is solid and seals fish completely.

Bake at 325‚°F for approximately 45 minutes or until fish is 145‚°F in thickest part; remove and let stand 20 minutes before serving.






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