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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This recipe provides a lovely crispy outside and is fantastic with your favorite rice pilaf. **Update... the crust will almost look burnt... don't be alarmed, the dark, crispy bits are delicious!!!! So, so, so good! Ingredients:
6 garlic cloves |
2 scallions, green parts only |
1/2 cup italian parsley, fresh, leaves only |
1 tablespoon rosemary, fresh (or 1 tsp. dried) |
1 teaspoon dried basil |
2 tablespoons dijon mustard |
2 tablespoons olive oil |
1/2 teaspoon salt |
2 salmon steaks |
1/2 cup white wine, the good stuff |
Directions:
1. Preheat the oven to 350.
2. Place the garlic, scallions, parsley and rosemary together on a cutting board and chop them up finely.
3. Transfer to a medium bowl.
4. Add the basil, mustard and olive oil- stir to combine.
5. Spread the mixture in a thin layer over both sides of the salmon.
6. Heat a large cast iron skillet over high heat and get it VERY hot.
7. Place the salmon into the skillet and cook for about 2 minutes- or until they are lightly browned.
8. Flip the salmon to the other side and cook for 2 more minutes.
9. Pour the wine into the pan- but not directly over the salmon (watch out for hot steam!).
10. Place the pan on the center rack of the oven and bake, uncovered for 8-10 minutes, or until the fish is just cooked through.
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