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Crumbed Salmon in a Creamy Garlic Sauce

Sharon Green
Perfectly cooked salmon in a crispy parmesan crumb, served with a creamy garlic sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine French
Servings 4 servings

Equipment

  • 2 baking trays
  • 1 frypan
  • 1 large bowl
  • 1 whisk

Ingredients
  

  • 4x 125-200 gram (4.4-7 ounces) salmon portions (avoid tail portions)
  • ½ tsp salt
  • ½ tsp fresh ground black pepper
  • 3 tsp Dijon mustard
  • 3 tbsp mayonnaise

Crumb Mixture

  • 1 cup panko breadcrumbs
  • 1 can cooking spray oil
  • 50 grams (1.7 ounces) butter melted
  • 50 grams (1.7 ounces) parmesan finely grated
  • 1 tsp dried parsley

Garlic Cream Sauce

  • 25 grams (0.8 ounces) butter
  • 4 garlic cloves finely minced
  • 125 mL white wine
  • 125 mL chicken stock
  • 250 mL cream
  • 50 grams (1.7 ounces) parmesan finely grated
  • 1 tsp dried parsley
  • ½ tsp fresh ground black pepper
  • 2 tsp cornflour mixed with 4 tsp water (known as a cornflour slurry)

Instructions
 

  • Place oven rack into the centre of the oven. Preheat oven to 200 ℃/390 ℉
  • In a baking tray, add your panko breadcrumbs and spread evenly. Spray well with cooking spray and bake in oven for approx. 5 minutes until crumbs are golden brown and toasty.
  • On another baking sheet, place your 4 salmon portions and spread them out evenly over the sheet. Salt and pepper both sides of the fish.
    Mix the mustard and the mayonnaise together and spread over the top side of the salmon portions.
  • Add all the remaining "crumb mixture" ingredients into a large bowl along with your toasted crumbs from earlier and mix well. Spoon the crumb mixture onto the mayonnaise and mustard coated salmon, and press lightly to make the crumb stick.
  • Bake salmon in the 200℃/390℉ oven for 12-15 minutes or until cooked to your liking.
  • While salmon is in the oven, we make the sauce. In a frypan melt the butter then add the garlic and cook on medium-high heat until fragrant, about 3 minutes. Add wine and cook until it has almost completely evaporated. Add stock and cream and cook until it is bubbling. Let it simmer for about two minutes, then add parmesan, parsley and pepper and mix well. Add your cornflour slurry and whisk quickly and thoroughly after its addition. Once the sauce has thickened, it's done.
  • Serve salmon with a nice colourful salad and of course a good helping of your creamy garlic sauce.
Keyword garlic, salmon