Mustard Crusted Salmon with Asparagus And Linguine
From keni 12 years ago
- <30 min to make
- Serves 6
The mustardy, crisp topping on this salmon compliments the taste of this wonderful fish without over powering. Served over a great pasta tossed in a smooth mustard and citrus sauce makes it look and taste like something off of a restaurant menu!
Ingredients
For Salmon
- about 2-2 1/2lbs salmon fillets shopping list
- 4-6T butter, softened shopping list
- 1 cup bread crumbs shopping list
- 2T whole grain mustard shopping list
- 1t dry mustard shopping list
- 2 cloves garlic, minced shopping list
- several dashes hot sauce shopping list
- 1T fresh dill, minced(or sub a couple t, dried) shopping list
- juice from 1 lemon shopping list
- fresh ground pepper shopping list
For asparagus and Linguine
- 1lb linguine(I used a fantastic black pepper variety) shopping list
- 1 1/2lb fresh asparagus, trimmed and snapped into about 1 inch sections shopping list
- about 1T olive oil shopping list
- 4T butter shopping list
- 1 small onion, diced(or sub a couple shallots) shopping list
- 3 cloves garlic, minced shopping list
- 1/2 cup good quality mustard(I used a yellow German with herbs) shopping list
- 1/2 pint heavy cream shopping list
- juice from 1 lemon shopping list
- kosher or sea salt and fresh ground pepper shopping list
How to make it
- Heat water and boil pasta per package directions. Drain and set aside.
- In small bowl, combine butter, bread crumbs, whole grain mustard, dry mustard,2 cloves garlic, hot sauce, dill and salt and pepper and mix until a crumbly, pasty mixture forms.(use a lil more/less butter/breadcrumbs as needed). Set aside.
- In medium sauce pan, melt remaining butter over medium heat and add onion and garlic.
- Cook about 4-5 minutes, until onion begins to get tender.
- Add mustard, and lemon juice and mix well.
- Add cream and bring just to a boil and immediately reduce heat and let simmer, stirring often, while preparing the rest of the meal.
- In large cast iron or similar high heat resistant pan, place asparagus pieces, drizzle with the olive oil and sprinkle with salt.
- Heat in 450 oven for a few minutes, just until tender. Do not over cook.
- Remove asparagus from pan and set aside. Increase oven temp to 500.
- Place salmon fillets in still hot pan and immediately top each with a scoop of the breadcrumb/mustard mixture.
- Bake or broil(just don't get too close to the element or the crumbs will burn! Use your best judgment for your oven :) for about 5 minutes, until top is lightly golden browned and salmon flakes easily. Do not over cook.
- Toss still warm pasta and asparagus with the mustard sauce and serve the salmon on top of a serving of the pasta.
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