I have created this dish for my book, which is all about quick and easy meals. The dish here has an added bonus – you can prepare it in advance and bake just before serving.
In the topping, I’ve mixed the classic honey-mustard combination with dill – a traditional Scandinavian addition to salmon (as demonstrated in the famous “Gravelax”- cured salmon with dill.) The addition of butter helps keep the fish moist, the breadcrumbs add a nice crunch and the wine adds the acidity needed to balance it all.
I’m sure this dish will become a classic in your kitchen just as it is in mine.
* The portion size in the photos is small, as I was preparing the dish for a buffet dinner. You can do the same, or use 5 larger portions to serve as a main course.
* To prepare in advance: spread the fish with the topping, cover with plastic wrap and keep in the fridge for up to a day. Bring to room temperature, add the wine and bake as directed.
Makes: 5 as a main course or 10 as an appetizer
Prep time: 10 minutes
Baking time: 10-15 minutes
For the fish
10 x 3.5 oz (100 grams), or 5 x 7 oz (200 grams) skinless, boneless salmon fillet
1 Tbs butter, at room temperature
1 – 1½ cups fruity white wine, at room temperature
For the topping
1 stick (115 grams) butter, at room temperature
1/2 cup breadcrumbs
¼ cup honey
1 Tbs whole grain Dijon mustard
2 Tbs finely chopped fresh dill
1 tsp Kosher salt
½ tsp freshly ground black pepper
1/8 tsp cayenne
1 tsp lemon zest
1. Preheat the oven to 415F (210c). Butter a large baking dish.
2. Pat dry the salmon fillets with paper towels. Place in the baking dish side by side, in one layer.
3. The topping: in a small bowl, combine all the ingredients and mix well. Spread evenly on top of each salmon piece. Add the wine, from the side, so that it reaches up to the topping level but not higher.
4. Bake for 10 minutes, for medium-rare, or 15 minutes for medium-well. Remember; the fish will keep on cooking after you’re taking it out of the oven, so make sure not to over-bake it.