"Herb Crusted Alaskan Salmon"
Four 6 oz. filets Alaskan Salmon, preferably wild caught
2 cups Pancko bread crumbs
2 tablespoons Fresh dill
cup White wine, prefer Chardonnay
6 tablespoons Un-salted butter, cut into cubes and separated
cup Heavy cream
As desired Sea salt and freshly ground pepper
2 teaspoons Fresh garlic, minced
1 tablespoon Fresh thyme, minced
2 tablespoons Extra virgin olive oil
Preheat the oven to 350 degrees F.
Mix the fresh thyme, salt and pepper with the Panco bread crumbs.
Brush the Salmon filets with a little of olive oil and gently dredge one side of the salmon into the mixture. Place onto a greased baking sheet with the crust side up and place in the preheated oven and cook until desired doneness but no more than 135 degrees F.
In a medium skillet over medium heat melt three tablespoons of the butter and saut the garlic until fragrant. Increase the heat and add the white wine and cook away the alcohol. Add the heavy cream, salt and pepper and fresh dill and reduce until thick enough to coat the back of a spoon. Allow sauce to rest for 2 minutes and gently melt in the remaining butter by swirling across the top of the sauce.
On a heated dinner plate gently spill some of the sauce in the center and top with salmon. Garnish with some fresh greens tossed in your favorite dressing and enjoy!