Yield: 2 servings
Time: 30 minutes
This salmon is so juicy with a crisp topping and a wonderful saucy surprise hidden under the topping.
¾ Cup Extra Virgin Olive Oil
¾ Cup Parmesan cheese
1 T Garlic minced
2 tsp Dijon mustard
4 Lemons, 5T juiced
3 Limes, 2T juiced
2 tsp Worcestershire
1 bunch Small broccoli florets, blanched and shocked off
2 Cups Carrots, shredded
1 lb Tuna fish (or 3 cans drained)
Salt and pepper to taste
Preheat a 12" non-stick fry pan on medium high. Add olive oil.
Pat salmon dry, sprinkle dry rub on both sides. Place fish flesh side down in pan and sear for 2 minutes or until brown and crusted. Turn fish over in pan. Leave in pan and turn burner off.
Mix all spread ingredients in a small bowl then apply spread evenly to top. Sprinkle breadcrumbs on spread mixture and lightly pat in.
Preheat oven to 400°. Place pan with fish on upper rack for 5-9 minutes until inner temperature reaches 125°. Crack open oven door till it catches, turn on “broiler setting” and adjust rack to second rung from the top just until breadcrumbs are lightly brown.
Place finished fish on cutting board and cut in ½ with knife. Serve with lemon wedge.
If tiny pin bones remain running down the middle of filet there easy to remove with needle nose pliers or a pair of tweezers.
You can find numerous fish dry rubs in your grocer or spice store.