Salmon Persillade Difficulty: Intermediate  |  Prep Time: 25 Minutes  |  Serves 8

  • 2 cups loosely packed fresh Italian (flat-leaf) parsley leaves
  • 1 tablespoon chopped garlic cloves (3 cloves)
  • 1 cup fresh breadcrumbs (from a baguette, French or Italian loaf, preferably not sourdough)
  • 2 teaspoons grated lemon zest (from about 2 lemons)
  • 2 pounds salmon fillets, center section, pin bones and skin removed
  • 2 tablespoons extra virgin olive oil
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoons (½ stick) unsalted butter, melted

Preheat the oven to 450°F.

Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until both are finely minced. Add the bread crumbs and lemon zest and process for a second until combined.

Place the salmon on a parchment lined baking sheet. Brush with olive oil and sprinkle with the salt and pepper. Press the parsley mixture on top of the fish- it should be a good thick layer covering the top of the fish entirely. Drizzle with the melted butter and bake for approximately 15 minutes, until the fish is just cooked through and the top of the breadcrumb mixture is medium golden brown.

Remove from oven and cut into eight portions.

Adapted from Ina Garten

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