Herb Crusted Salmon with Lemon Beurre Blanc

Our favorite way to eat salmon....

4 salmon filets

1 T dijon
1/2 t shallots, minced
1/4 t garlic chopped
1 t fresh dill, minced
1 t fresh chives, minced
1 t fresh parsley, minced
2/3 C Panko bread crumbs (or crushed Ritz crackers w/ Italian seasoning mixed in)

Lemon Beurre Blanc

3 oz. Butter
1/2 t shallots, minced
1/4 t garlic, minced
1 t lemon zest
3-4 oz. dry white wine
freshly squeezed lemon juice
1/4 C cream

*zucchini, carrots, squash, red pepper and onions are good to have on hand as well

1-Combine shallots, garlic, herbs and bread crumbs. Season with S & P, mix and reserve.

2- Preheat oven to 375.

3-Season salmon with S & P, brush generously with dijon and press into bread crumb mixture.

4- Transfer to baking sheet/dish. Bake 15-20 minutes.

5-Melt butter in sauce pan over medium heat. Add shallots, garlic, and lemon zest. Saute briefly, but do not brown.

6-Deglaze with white wine. Bring to simmer and reduce liquid by 1/2. Add lemon juice, continue to simmer and reduce again by 1/2.

7-Add cream, reduce until sauce thickens.

8-Season with S & P, keep warm until ready to serve.

*We always like to saute or steam some veggies to go along with it, and of course, a garlic butter biscuit. Mmm, my mouth is watering just talking about it!