Source in .scx format of BAKED MUSTARD-CRUSTED SALMON WITH ASPARAGUS AND TARRAGON
<?xml version="1.0" encoding="UTF-8" standalone="yes"?> <!-- Shop'NCook recipe exchange format Generated by Shop'NCook 3.1 (http://www.shopncook.com/) DTD: http://www.rufenacht.com/shopncook.dtd --> <!DOCTYPE ShopNCook> <?xml-stylesheet href="shopncook1.css" type="text/css"?> <ShopNCook version="1.0" generator="Shop'NCook recipe database 1.0" xml:lang="en"> <RecipeList> <Recipe recipeId="82705" locale="en"> <RecipeHeader> <RecipeTitle>BAKED MUSTARD-CRUSTED SALMON WITH ASPARAGUS AND TARRAGON</RecipeTitle> <Category>Import</Category> <NbPersons>0</NbPersons> <PortionYield></PortionYield> <PrepTime></PrepTime> <TotalTime>22 minutes</TotalTime> <Source></Source> </RecipeHeader> <IngredientList> <IngredientText>YIELDServes 4 ACTIVE TIME8 minutes INGREDIENTS</IngredientText> <Ingredient id="995" quantity="1.0" unit="bunch" comment="thin" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>1 bunch</IngredientQuantity> <IngredientItem>thin asparagus</IngredientItem> <IngredientComment>(about 1 pound), trimmed</IngredientComment> </Ingredient> <Ingredient id="697" quantity="3.0" unit="tbsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>3 tablespoons</IngredientQuantity> <IngredientItem>olive oil</IngredientItem> <IngredientComment>divided</IngredientComment> </Ingredient> <Ingredient id="1818" quantity="0.75" unit="tsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>3/4 teaspoon</IngredientQuantity> <IngredientItem>kosher salt</IngredientItem> <IngredientComment>divided</IngredientComment> </Ingredient> <Ingredient id="1973" quantity="0.5" unit="tsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>1/2 teaspoon</IngredientQuantity> <IngredientItem>freshly ground black pepper</IngredientItem> <IngredientComment>divided</IngredientComment> </Ingredient> <Ingredient id="-1" quantity="4.0" unit="(6 ounce)" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>4 (6-ounce)</IngredientQuantity> <IngredientItem>skin-on salmon fillets</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="-1" quantity="8.0" unit="tsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>8 teaspoons</IngredientQuantity> <IngredientItem>country-style or whole-grain Dijon mustard</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="850" quantity="3.0" unit="tbsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>3 tablespoons</IngredientQuantity> <IngredientItem>panko</IngredientItem> <IngredientComment>(Japanese breadcrumbs)</IngredientComment> </Ingredient> <Ingredient id="756" quantity="0.25" unit="tsp" comment="smoked" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>1/4 teaspoon</IngredientQuantity> <IngredientItem>smoked paprika</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> <Ingredient id="1155" quantity="2.0" unit="tbsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true"> <IngredientQuantity>2 tablespoons</IngredientQuantity> <IngredientItem>chopped fresh tarragon</IngredientItem> <IngredientComment></IngredientComment> </Ingredient> </IngredientList> <RecipeText>PREPARATION Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes. Meanwhile, spread each salmon fillet with 2 tsp. mustard. Sprinkle fillets with 1/4 tsp. salt and 1/4 tsp. pepper total. Toss panko with remaining 1 Tbsp. oil in a small bowl. Sprinkle panko mixture evenly onto salmon fillets, then dust with smoked paprika. After asparagus has baked for 5 minutes, remove baking sheet from oven. Place prepared salmon fillets skin side down on empty half of baking sheet. Return to oven and bake until salmon is firm but still pink in the center and asparagus is tender, 14–16 minutes more for medium rare salmon. Divide salmon and asparagus among four plates and top with tarragon. Cooks' Note If asparagus spears are thick, increase initial baking time to 10 minutes before adding the salmon fillets to the baking sheet. If you prefer your salmon more well done, increase cooking time by 5 minutes and check for doneness. ADD NOTES RELATED VIDEO NUTRITIONAL INFO Calories486Carbohydrates8 g(3%) Fat34 g(52%) Protein38 g(76%) Saturated Fat7 g(33%) Sodium576 mg(24%) Polyunsaturated Fat8 g Fiber3 g(12%) Monounsaturated Fat14 g Cholesterol94 mg(31%) per serving (4 servings) </RecipeText> </Recipe> </RecipeList> </ShopNCook>