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Herb-crusted salmon with summer veggies

This recipe is fairly fool-proof when it comes to flavorful, moist fish. By covering the fish with the herbed spicy mayo, the fish retains an incredible amount of moisture. Each bite is buttery smooth and soft; it is the complete opposite of dried out sad fish. By broiling the fish, the herbed mayo browns beautifully, adding crispy, salty flavor deposits all over the fillet. 

The combination of mustard, herbs, mayo, lemon and cayenne pepper creates a lovely balanced flavor profile; not too acidic, not too earthy, not too rich and not too spicy. It has a lovely tang, aromatic herbs, acid to cut the richness, and a lovely warm heat.

Since I find the salmon so flavorful and satisfying, I wanted my side dish to be fresh and light. I opted for zucchini and summer squash since they are in season, and added the seasoned panko bread crumbs for a little crunch and flavor. Best of all, by cutting the squash into 1/4 inch discs, they cooked right along with the fish; perfectly tender-crisp.

Pair this with a lovely glass of white wine and enjoy!

1 wild caught salmon fillet (about 1.5 pounds)
salt and pepper
1 tablespoon chopped parsley
1 tablespoon chopped dill
1 tablespoon chopped thyme
1 teaspoon dijon mustard
1/4 cup mayonnaise
1 tablespoon fresh squeezed lemon juice
1 teaspoon cayenne powder (or to taste)
2 medium zucchini, cut into 1/4 inch discs
2 medium summer squash, cut into 1/4 inch discs
1/3 cup seasoned panko bread crumbs
3 tablespoons extra virgin olive oil


Preheat your oven to broil. Set your rack about 8 inches underneath the broiler.

Mix together the chopped herbs, mustard, mayo, lemon juice and cayenne. Add salt and pepper to taste. Set aside.

Toss the sliced veggies with the olive oil. Season with salt and pepper. Lay flat on an aluminum lined baking tray, leaving space in the center for the salmon filet. Sprinkle the seasoned panic bread crumbs on top of the veggies, and drizzle a little bit more olive oil on top.

Lay the salmon in the center of the baking tray. Spread the herbed mayo sauce on top. Place the baking tray on to of your stove, and turn a burner on high underneath the salmon. Cook until you can hear crackling and hissing; this helps start cooking the salmon on the bottom side.

Put the salmon into the oven and broil for about 4 minutes, turning after 2. Watch it so it won’t burn. Switch the oven to 375 degrees F over 4 minutes, and cook the fish and veggies for a further 15 minutes, or until and instant read thermometer reads 130 degrees F when placed into the thickest part of the fish.

Let rest for 5 minutes, the serve and enjoy!


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