Roasted Salmon with Mustard-Herb Crust, Arugula Mayonnaise, and Pumpernickel Toast
- Level: Easy
- Yield: 12 cocktail servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 442
- Total Fat
- 41
- Saturated Fat
- 6
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 9
- Cholesterol
- 33
- Sodium
- 375
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
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
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.