This sustainable seafood recipe from our partner, Monterey Bay Aquarium, features Wild-caught coho salmon from Alaska. It is a “Best Choice”, seafood in this category is abundant, well-managed and caught or farmed in environmentally friendly ways.
1 tablespoon Dijon mustard
1 1/2 teaspoons fresh lemon juice
2 tablespoons plus 1 teaspoon olive oil, divided, plus more for the pan
4, 6-ounce coho salmon fillets
Coarse kosher salt and freshly ground pepper
1 1/2 slices whole-grain or sourdough bread
1 medium shallot, minced
2 1/2 tablespoons sliced fresh chives
1 1/2 tablespoons minced fresh Italian parsley
1 tablespoon finely grated lemon zest
Preheat the oven to 450°F. Mix the mustard and lemon juice in a small bowl then gradually mix in 1 tablespoon of the oil. Arrange the fish fillets skin-side down on a small baking sheet or platter. Brush the mustard mixture on the fillets then sprinkle with salt and pepper. Let marinate while preparing the topping.
Tear the bread into 1-inch pieces and place in a food processor. Grind until fine crumbs form. Transfer 1 cup of the breadcrumbs to another small bowl and mix in 1 tablespoon plus 1 teaspoon oil, shallot, chives, parsley and lemon zest. Stir to moisten the crumbs and season to taste with salt and pepper.
Place another baking sheet in the oven for 5 minutes to heat.
Divide the breadcrumb mixture among the fish fillets, pressing onto the top of each. Remove the baking sheet from the oven and brush with oil. Place the salmon on the hot sheet, skin-side down. Roast just until the fish feels firm to the touch and the flesh is opaque in the center when cut into with a small sharp knife, about 10 minutes. Divide the fish among 4 warmed plates and serve.
Kristine Kidd, Monterey Bay Aquarium Food Editor