Roasted Salmon with Mustard-Herb Crust, Arugula Mayonnaise, and Pumpernickel Toast Recipe

Name: Roasted Salmon with Mustard-Herb Crust, Arugula Mayonnaise, and Pumpernickel Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup whole-grain Dijon mustard; 1/2 lemon, juiced; 2 tablespoons chopped fresh thyme leaves; 2 tablespoons chopped fresh parsley leaves; Salt and freshly ground black pepper; 1/4 cup extra-virgin olive oil; 5 slices of stale white bread, about 1 1/2 cups, roughly ground or panko or unseasoned stuffing bread crumbs; 1 side of salmon, about 3 pounds, skin and pin bones removed; Extra-virgin olive oil; 2 cups mayonnaise; 1 bunches arugula, stemmed and coarsely chopped, plus 1 bunch, stemmed; 1 lemon, juiced; Salt and freshly ground black pepper; 1 cocktail loaf pumpernickel bread, toasted, optional

Servings: persons

1/4 cup whole-grain Dijon mustard
1/2 lemon, juiced
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
5 slices of stale white bread, about 1 1/2 cups, roughly ground or panko or unseasoned stuffing bread crumbs
1 side of salmon, about 3 pounds, skin and pin bones removed
Extra-virgin olive oil
2 cups mayonnaise
1 bunches arugula, stemmed and coarsely chopped, plus 1 bunch, stemmed
1 lemon, juiced
Salt and freshly ground black pepper
1 cocktail loaf pumpernickel bread, toasted, optional

1
Make the mustard crust: In a bowl, combine the mustard, lemon juice, fresh herbs, salt and pepper, and stir together.
2
Stir in the olive oil, and then the bread.
3
Preheat the oven to 450 degrees F. Put the salmon, skin side down, on a parchment-lined baking sheet.
4
Drizzle with olive oil.
5
Spoon the bread mixture onto the salmon and smooth with a spatula to cover completely.
6
Put the baking sheet into the oven and roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.
7
When the salmon is cooked, take it out of the oven and set aside.
8
Combine the mayonnaise, the chopped arugula, and the lemon juice in a blender and puree.
9
Season with salt and pepper.
10
To serve, transfer the salmon to a serving platter by holding 2 opposing corners of the parchment paper and lifting the whole thing off the baking sheet and onto the platter, parchment and all.
11
Spoon the mayonnaise into a serving bowl and garnish with remaining arugula.
12
If serving with cocktail bread set the salmon out with the arugula mayonnaise, and the arugula leaves and let guests make open-faced sandwiches by spreading the toast with the mayonnaise, adding a leaf or 2 of arugula, and finishing with a spoonful of the salmon.

1180

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup whole-grain Dijon mustard, 1/2 lemon, juiced, 2 tablespoons chopped fresh thyme leaves, 2 tablespoons chopped fresh parsley leaves, and more.

Yes, Roasted Salmon with Mustard-Herb Crust, Arugula Mayonnaise, and Pumpernickel Toast falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Salmon with Mustard-Herb Crust, Arugula Mayonnaise, and Pumpernickel Toast

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