• 6 tbsp unsalted butter • 3 garlic cloves, smashed • 3/4 cup buttery crackers (such as Ritz), crushed • 3/4 cup panko • 2 tbsp heavy cream • 1 tbsp Dijon mustard • 1 tbsp olive oil • 1 (3-lb) skin-on salmon fillet (1 1/4-inches thick) Crunchy, Lemony Salmon • 2 tsp minced fresh thyme • 2 tsp lemon zest • 1 tsp each black pepper and salt, divided • 1/8 tsp cayenne pepper Ingredients
Directions
1. Preheat oven to 425 F. 2. Melt butter in a small saucepan over medium-low heat. Add garlic and cook for 4–5 minutes, stirring occasionally. 3. In a medium bowl, stir together crackers, panko, thyme, lemon zest, black pepper, salt, and cayenne. Add melted garlic butter and combine. Set aside. 4. In a small bowl, stir together cream and mustard; set aside. Drizzle oil in a heatproof baking dish and place fish, skin side down, in the center. Sprinkle with pepper and salt. Brush fish evenly with cream mixture. Top fish with cracker mixture, gently pressing into fish. 5. Bake for 5 minutes, then reduce temperature to 400 F. Bake until crumbs turn golden brown, 15–18 minutes. Remove from oven and let rest 5 minutes before serving.
Inspired by FoodAndWine.com
JOKES DAD
If you call a big turkey a gobbler, what do you call a small one? A goblet.
What type of key can never open doors? A tur-key.
What did the salad say to the butter who kept making jokes? You're on a roll.
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How cool!
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