OPEN KITCHEN with NATHAN SCOTT
Flavored with a simple honey-mustard spread and topped with crisp cubes of toasted bread, this is a simple and healthy entrée that everyone in the family is sure to enjoy.
|4||6- to 8-ounce center-cut fillets of salmon|
|Olive oil, for brushing|
|Kosher salt and freshly ground black pepper|
|1½||tablespoons Dijon mustard|
|¼||cup (½ stick) unsalted butter, melted|
|1||teaspoon fresh thyme, leaves picked|
|2||cloves garlic, peeled and finely minced|
|4||slices white bread, cut into ¼-inch cubes|
- Preheat the broiler, and place the oven rack in the top third of the oven. Lightly brush both sides of the salmon fillets with olive oil and season generously with salt and black pepper. Arrange the salmon on a baking sheet and broil until cooked through, 5 to 8 minutes.
- Meanwhile, in a small mixing bowl, combine the Dijon mustard and honey with 1 tablespoon of the melted butter. Stir in the thyme and garlic, and season the mixture with salt and black pepper. Set aside.
- In a separate mixing bowl, toss the cubes of bread with the remaining 3 tablespoons of melted butter. Season the mixture with salt and black pepper, and stir until the cubes of bread are evenly coated in the melted butter. Set aside.
- When the salmon comes out of the oven, smear some of the Dijon mixture over the top of each fillet. Then, top each of the fillets with some of the cubes of bread and return to the oven. Continue to broil just until the bread is golden brown, 1 to 2 minutes. Remove the salmon from the oven and allow the fish to cool slightly before serving.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen