Salmon Parmesan Crunch (Print Version)

# Ingredients:

→ Salmon

01 - 1 side of salmon (weighing around 2 to 2.8 lbs)
02 - 3-4 tablespoons of Dijon mustard

→ Parmesan Crumb

03 - One cup of crunchy panko crumbs
04 - Cooking spray for oil
05 - 3 tablespoons of melted butter
06 - 1/3 cup grated Parmesan cheese
07 - 2 tablespoons roughly chopped dill
08 - Zest from one lemon
09 - 2 tablespoons freshly chopped parsley
10 - Half a teaspoon of salt
11 - A dash of black pepper

→ Lemon Cream Sauce

12 - 2 tablespoons butter
13 - 1 finely diced eschallot
14 - 1 1/4 cups of a dry white wine
15 - 1 1/2 cups of thick heavy cream
16 - 1 tablespoon Dijon mustard
17 - 2 1/2 tablespoons lemon juice
18 - Half a teaspoon of sugar
19 - Add a sprinkle of salt and pepper to taste

→ Serving

20 - Fresh dill sprigs
21 - Watercress
22 - Lemon wedges

# Instructions:

01 - Let the salmon sit outside the fridge for a short while to warm up.
02 - Preheat oven to 390°F. Lay panko on a baking pan, spritz with oil, and toast for 3-5 minutes until golden. Transfer to a bowl.
03 - Pour the melted butter into the panko. Toss in lemon zest, Parmesan, parsley, dill, salt, and pepper, then stir it all together.
04 - Put aluminum foil on a tray, place salmon on top, slather it with mustard, and coat it evenly with the crumb mixture.
05 - Bake for around 20 minutes or until it's done to your liking. Take it out and loosen it from the foil carefully.
06 - In a pan over medium-high heat, melt butter, then fry eschallots for 2 minutes. Pour wine in and let it reduce for 5 minutes by boiling.
07 - Turn heat to medium-low. Mix in cream, sugar, salt, pepper, mustard, and lemon juice. Simmer for 2-3 minutes to thicken, and adjust the flavor.
08 - Lay some watercress on a plate, gently place the salmon first, then slip off the foil. Add sauce, lemon wedges, and some fresh dill to finish it off.

# Notes:

01 - Works with or without salmon skin—just check it's boneless.
02 - Panko gives more crunch compared to regular breadcrumbs.
03 - Sauce tastes good whether it's warm or after cooling down.

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