Yet another simple but impressive recipe from Noble Pig. Looks elegant, doesn't it? Ideal for a weekend lunch. Asparagus is the perfect side dish for the boldly flavored fish. Their crisp, clean texture contrasts nicely with the tangy creaminess of the fish.
The salmon in this dish was caught by our family in Alaska. Best souvenirs ever, right? It's not a competition or anything, but just so you know, I caught the one in this picture, not the guide or my sweet husband. Look how happy he is for me!
The crust is a mixture of crushed matzo sheets, grainy mustard, lemon juice, lemon zest, parsley, thyme, butter and olive oil. I used dried thyme because I couldn't find any fresh at the market. The dish was still delightful, but who knows what I was missing? I would recommend using fresh herbs if possible. Spoon the crust on the seasoned salmon fillets and cook it in the 425 degree oven with the asparagus (which is tossed in a bit of olive oil and sprinkled with kosher salt and cracked pepper) for only 10 minutes.
Looks pretty good for only about 20 minutes of work, right? If you like to take your time, like me, it'll probably take you 30 minutes, but still impressive! Definitely worth trying. Let me know how you like it!
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