We have recently coined a new phrase in our family..."daycation". When there is not even enough time for a "staycation", where you can relax, chill at home and pretend you are on a vacation of sorts, a daycation is the perfect remedy. A daycation is a one day escape to anywhere you want to recharge your physical and emotional batteries.
We recently did a daycation to Glenwood Springs for a little hot springs, zipline, sunshine and take in mother nature's beautiful views. Just what the doctor ordered...and a few girly selfies along the way (which my daughters are teaching me how to accomplish)!
Whether you are on a daycation, staycation or cooking on your vacation, this salmon recipe is so delicious and best part...easy!!
Parmesan Crusted White Wine Dijon Salmon
Courtesy of The Cookie Rookie
For The Salmon:
2 lb. salmon filet (or 4-6 salmon fillets)
1/3 cup Panko breadcrumbs
1/3 cup Parmesan cheese, grated
2 garlic cloves, minced
1 tsp each; fresh parsley, thyme and chives; finely chopped
1/2 tsp salt
1 tsp ground black pepper
4 Tbl (1/4 cup) butter, melted
1 fresh lemon
For The White Wine Dijon Cream Sauce:
2 Tbl butter
2 Tbl all-purpose flour
1 cup milk
1/4 tsp ground black pepper
1/4 cup heavy cream
2 tsp Dijon mustard
1/2 chicken bouillon granule cube, crushed
1/2 tsp Worcestershire Sauce
1/4 cup white wine
Preheat oven to 400 degrees. Line a large baking sheet with foil or parchment paper. Place the salmon filet on the baking sheet.
In a small bowl, combine breadcrumbs, Parmesan, garlic, salt, pepper and herbs. Mix well. Add melted butter and mix.
Spread her/butter mixture over the top of the salmon filet and press down slightly.
Transfer salmon to oven and bake 10-12 minutes or until salmon is cooked through and crust is golden. If necessary, turn the oven to broil for 1-2 minutes, but watch closely so crust does not burn.
While salmon is baking, melt butter in a medium skillet over medium heat. Sprinkle butter with flour and whisk until smooth, 1-2 minutes. Continue whisking while slowly pouring in the milk, cream and pepper. Whisk until sauce is smooth. Add the wine, Dijon mustard, crushed bouillon cube and Worcestershire sauce. Continue cooking over medium low heat, stirring constantly until the sauce thickens.
Leave sauce in the pan and cover the pan with a paper towel (to absorb any extra moisture). When ready to use, remove the paper towel and reheat the sauce. Serve immediately.
Drizzle salmon with squeeze of fresh lemon juice and serve with White Wine Dijon Cream Sauce.
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