Loaded with amazing flavors and textures. This restaurant worthy meal is both elegant and comforting. Serve it with something that will soak up the luscious sauce like mash potatoes, rice, or egg noodles.
Serves 4
Ingredient:
4 salmon fillets
Juice and zest of a lemon
Salt and ground pepper
1/2 tsp dried dill
2 tbsps olive oil
3 tbsps butter divided
1/4 cup finely diced shallot or sweet onion
2 cloves minced garlic
1 heaping tbsp flour
1/4 cup dry sherry
1 cup milk
1/4 cup heavy whipping cream
1/2 cup panko breadcrumbs
1 tsp dry parsley
In a large plastic bag, combine lemon juice, lemon zest (reserving 1/2 tsp}, 1 tsp salt, 1/4 tsp pepper, dill, and olive oil. Add salmon to bag and make sure salmon is well coated. Place in refrigerator and marinade for 20 minutes.
In an oven proof pan, melt 1 tbsp of butter over medium low heat. Add shallots and sauté for 2 minutes. Add minced garlic and cook for another minute. Sprinkle in flour and stir until well incorporated. Add dry sherry, milk, salmon marinade, and cream. Turn heat up to medium and bring to a soft boil, stir with a whisk for 3ish minutes. Season with salt and pepper to taste. Place salmon fillets gently on top of sauce.
Preheat oven to 400 degrees. Melt 2 tbsps butter in a small bowl. Stir in panko, parsley, and 1/2 tsp lemon zest. Season with a little salt and pepper. Top each salmon fillet with breadcrumb mixture and bake for 15 to 20 minutes.
For plating, spoon a little sauce on plate and place salmon on top. Enjoy!
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