Wild Salmon with a Tarragon Dijon Mustard Sauce

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1/3 cup mayonnaise
2 tbsp dijon mustard
2 tbsp fresh tarragon, roughly chopped
Kosher salt to taste
2 slices white bread
1 small yellow onion, diced
4 salmon fillets (approx. 5-6 oz. Each), bones removed
2 tbsp butter, melted
Spring greens and tomatoes tossed in balsamic vinaigrette as needed
Lemon wedges as needed

1. Preheat oven to 400 degrees. In a small mixing bowl, carefully whisk together the mayonnaise, mustard and tarragon; season to taste with salt; set aside.

2. Trim the crust from the two slices of white bread and cut them into 1” cubes. Place the bread into the work bowl of a food processor fitted with a steel blade and pulse until the bread is chopped and it resembles course bread crumbs; set aside.

3. Spread the diced onions on the bottom of a 9” x 13” baking dish. Arrange the salmon atop the onions and season lightly with some kosher salt. Coat the fish liberally with the tarragon mustard sauce; you should have exactly enough for 4 pieces. Divide the bread crumbs into fourths and sprinkle on top of the salmon (you can pat it down gently). Follow with a drizzle of the melted butter all over the bread crumbs.

4. Place in the pre-heated oven and bake approx. 15 minutes until the fish is firm but not overdone, reaching an internal temperature of 115 – 120 degrees for med. – med. rare.

5. Serve wth a salad of spring greens and tomatoes tossed very lightly with balsamic vinaigrette. Serve with lemon wedges.

Yield: 4 Servings