½ cup fresh white breadcrumbs (about 2 slices of bread torn into tiny pieces or pulverized in food processor)
2 ½ Tbsp. Maille Horseradish Dijon Mustard
4 Tbsp. butter, very soft
2 Tbsp. parsley, finely chopped
as needed, salt and freshly ground black pepper
4 8-ounce salmon fillets, boneless and skinless
1 Tbsp. olive oil DIRECTIONS:Preheat broiler. In small bowl, mix together breadcrumbs, mustard, butter, parsley and a pinch of salt and pepper. Set the butter mixture on waxed paper and pat into a 6 inch x8 inch square. Put butter mixture into freezer for at least 30 minutes. When 30 minutes is nearly up, begin to cook salmon and prepare salad.
Season salmon with salt and pepper. Heat oil in large nonstick saute pan over medium-high heat. Sear fish on both sides, about 2 minutes per side. Remove from heat and set fillets in baking pan.
Remove butter from freezer and cut square evenlyinto four pieces. Peel butter off paper and lay it on top of the salmon, breaking it as needed to evenly cover each fillet. Put salmon in oven and broil until top of fish is golden brown and just cooked through (about 4 mintues). Remove from oven. At Restaurant Daniel, a warm vegetable salad is mounded in the center of a shallow bowl, then topped with the salmon, and drizzled with dressing. SERVINGS:4 servings From:From: Daniel Boulud, Restaurant Daniel, New York City PHOTO CREDIT:Photo Credit: MAILLE