Roasted Salmon with Mustard-Herb Crust, Arugula Mayonnaise, and Pumpernickel Toast

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
12 cocktail servings
Level:
Easy

Ingredients
  • Mustard Crust:
  • 1/4 cup whole-grain Dijon mustard
  • 1/2 lemon, juiced
  • 2 tablespoons chopped fresh thyme leaves
  • 2 tablespoons chopped fresh parsley leaves
  • Salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 5 slices of stale white bread, about 1 1/2 cups, roughly ground or panko or unseasoned stuffing bread crumbs
  • 1 side of salmon, about 3 pounds, skin and pin bones removed
  • Extra-virgin olive oil
  • 2 cups mayonnaise
  • 1 bunches arugula, stemmed and coarsely chopped, plus 1 bunch, stemmed
  • 1 lemon, juiced
  • Salt and freshly ground black pepper
  • 1 cocktail loaf pumpernickel bread, toasted, optional
Directions
  • Make the mustard crust: In a bowl, combine the mustard, lemon juice, fresh herbs, salt and pepper, and stir together. Stir in the olive oil, and then the bread.

  • Preheat the oven to 450 degrees F. Put the salmon, skin side down, on a parchment-lined baking sheet. Drizzle with olive oil. Spoon the bread mixture onto the salmon and smooth with a spatula to cover completely. Put the baking sheet into the oven and roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.

  • When the salmon is cooked, take it out of the oven and set aside. Combine the mayonnaise, the chopped arugula, and the lemon juice in a blender and puree. Season with salt and pepper.

  • To serve, transfer the salmon to a serving platter by holding 2 opposing corners of the parchment paper and lifting the whole thing off the baking sheet and onto the platter, parchment and all. Spoon the mayonnaise into a serving bowl and garnish with remaining arugula. If serving with cocktail bread set the salmon out with the arugula mayonnaise, and the arugula leaves and let guests make open-faced sandwiches by spreading the toast with the mayonnaise, adding a leaf or 2 of arugula, and finishing with a spoonful of the salmon.


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