Salmon Diane Food

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

SALMON DIANE

Steps:

• Melt butter in saucepan over medium heat. Add salmon fillets garlic rub side down and cook for approximately 2 minutes per side or until cooked. Set aside and keep warm.
• Place remaining butter into saucepan over medium low heat scraping up crumbly browned bits and add shallots stirring until desired tenderness is reached. Add lemon juice, Dijon mustard, dill, Worcestershire Sauce, and brandy. Stir between additions.
• Light sauce with barbecue lighter and flambe'. Shake and stir sauce after flame goes out.
• Add cream cheese and half and half. Add parsley and chives stirring between additions. Pour sauce over salmon fillets and enjoy. Serves two.