I did change the recipe, but in a minor way, my husband hates mustard and not too fond of mayonnaise so I reduced the mayo, left out the mustard and put my own herbal mixture of tarragon, Parsley, thyme and lemon thyme. The point being that what is on the crust is a matter of choice and preference. But so very crucial is the cooking instructions. I had been using a recipe from Alton Brown and my salmon was always over cooked. In season we get amazing local salmon from the Monterey Bay, it is very expensive, fresh daily and precious. To over cook it is a cardinal sin. I just couldn't get it right. Following Chef John's instructions tonight I did get the perfect cook on our salmon fillets. He IS the master! Thank you Chef John!!
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I did change the recipe, but in a minor way, my husband hates mustard and not too fond of...