French Herb-Crusted Salmon with Lemon Beurre Blanc

This elegant entrée showcases a delicate salmon fillet encrusted with fresh herbs, paired with a classic French lemon beurre blanc sauce. It’s an impressive yet approachable dish for intimate dinners or special occasions.

Ingredients:

- 4 salmon fillets, skin removed

- 2 tbsp Dijon mustard

- 1/2 cup fresh mixed herbs (parsley, tarragon, chives, dill), finely chopped

- 1/2 cup panko breadcrumbs

- 2 tbsp olive oil- Sea salt and pepper

For the Lemon Beurre Blanc:

- 1/4 cup dry white wine

- 1/4 cup fresh lemon juice

- 1 small shallot, finely minced

- 1/2 cup (1 stick) cold unsalted butter, cubed

- Salt and white pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

2. Brush salmon fillets with Dijon mustard.

3. Mix herbs and panko together; press onto the top of each fillet to form a crust.

4. Drizzle with olive oil, season with salt and pepper.

5. Bake 12–15 minutes, until salmon is just cooked through and crust is golden.

For the Lemon Beurre Blanc:

1. In a small saucepan, combine wine, lemon juice, and shallot.

2. Simmer over medium heat until reduced by half. 3. Lower heat, whisk in cold butter a few cubes at a time until sauce is creamy and emulsified.

4. Strain if desired, and season with salt and white pepper.

To Serve: Plate salmon fillets and spoon beurre blanc alongside. Add seasonal vegetables or a simple salad for a complete meal.

Chef’s Tip: Pair with a chilled Sauvignon Blanc or Sancerre for a classic French touch.