Parmesan Crusted Salmon with Lemon Wine Sauce and Asparagus Tips

By Chef Laura Published: March 7, 2013

• Yield: 4 Servings

Ingredients

• 1 cup Panko
• 1 tablespoon Butter unsalted, melted
• 2 tablespoons Dijon Mustard
• 2 tablespoons Parmeson Cheese freshly grated
• 4 tablespoons Italian flat leaf parsley minced
• 4 each 4-6 oz each Salmon Fillets skin off
• to taste Kosher salt
• to taste Freshly ground black pepper
• 6 oz White mushrooms sliced
• 1 large clove Garlic minced
• 1 cup Chicken stock
• 3/4 cup White wine dry
• 2 tablespoons Lemon juice freshly squeezed
• 1 tablespoon Butter unsalted
• 1 tablespoon Flour all purpose
• 1 lbs Asparagus cleaned

Instructions

1. Preheat the oven to 425 F
   
2. In a small bowl, mix the panko, 1 tablespoon of Dijon mustard, Parmesan cheese and parsley. Add the melted butter and combine well.
   
3. Season the salmon fillets with salt and pepper. Heat a little canola oil in a large saute pan over high heat. Add salmon and sear presentation side until golden. Remove from pan and place, seared side up, on a parchment lined sheet tray. (Can be prepared up to 8 hours ahead, cooled and refrigerated, covered).
   
4. Spread the remaining mustard among the fillets and divide the parmesan mixture among the fillets and pat them onto the mustard.
   

• Cuisine: Italian
• Course: Entrée
• Skill Level: Moderate