Holiday Roast Salmon

Description: A showstopping alternative to the usual holiday turkey and roast.

Why it works: As this salmon side is pre cut, guests are able to easily serve themselves without disturbing the stunning presentation.

Yield: 8-9 portions

Time: 1 hour

Pairing: Blackberry Cream Cheese Whip

References:

Equipment:

• Sheet pan with rack

• Brush

• Cutting board

• Filet knife

Ingredients:

• 1 Atlantic or King Salmon side (Skin on, Deboned, Scaled)

• 2 tablespoons Vermont maple syrup

• 2 tablespoons French Dijon Mustad

• 1 tablespoons unsalted. butter

• 1/2 cups panko

• 3 springs fresh rosemary

• Salt and black Pepper
  

  
  

Instructions:

1. Pat fish dry. Trim belly by using a very sharp knife to cut along the fatty, thin strip, separating it from the loin. Place the fish on a piece of parchment and potion the loin into 4-5 oz. portions, cutting through skin, and leaving shape of the loin intact.

2. Transfer this to a racked roasting pan on parchment paper.

3. Set oven to 400F.

4. Season fish with kosher salt.

5. Make glaze by mixing French Dijon mustard and maple syrup. Brush or spoon over the top of the loin.

6. In a small skillet over low heat, melt butter and add fine diced rosemary, panko, and 1 table salt, and 1 tea black pepper. We want to incorporate the butter into the panko so it browns nicely in the oven.

7. Add the panko mixture to the the fish, applying liberally so there is a nice crunch topping on every portion.

8. Roast in over for 6-8 minutes, then turn the pan for even cooking. Continue to cook until internal temp of center of loin is 120-125 F.

9. Transfer to serving tray, for a wonderful showcase entree. As this is proportioned, guest can easily grab a piece with easy.

10. Feel free to add a pan sauce, or for large groups, a whipped blackberry cream cheese acts as a buffet friendly addition.

Plating Instructions

Tasting Journal

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