Presented by: Chef Don White, from Skylark's Hidden Cafe, Bellingham
serves 4, plus extra topping
- 4 ounces Parmesan cheese
- 1/2 cup sour cream
- 5 tablespoons Dijon mustard
- 1/4 teaspoon sea salt
- 4 8-ounce King salmon fillets
Preheat oven to 375 degrees. Lightly oil a baking sheet.
Combine all ingredients except salmon in a bowl to make topping. Mix thoroughly with a spoon.
Evenly spread a 1/4-inch thick layer of topping over the entire surface of each piece of fish. Place fish on oiled baking pan. Bake 15 to 25 minutes until fish is flaky and the topping is bubbly and browned in spots.
Remove from oven and allow to rest 1 to 2 minutes before transferring to serving dish.
Note: With this recipe, you’ll have extra topping, which is great on bruschetta, chicken and strong-flavored fish. The extra topping can be frozen for up to a month. Thaw in refrigerator and stir thoroughly before using. For bruschetta, spread topping on sliced French baguette then bake at 400 degrees until brown and bubbly.