Herb-Crusted Salmon
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Appears in Cook's Illustrated May/June 2013, America's Test Kitchen TV
For a crust both herby and crunchy, we had to take it apart in order to keep it together.
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WHY THIS RECIPE WORKS
A dusty, flavorless sprinkling of bread crumbs often serves as the crust of herb-crusted salmon. We layer delicate tarragon under a toasted panko crust to protect the fresh herb flavor that can be driven away while the fish cooks in the ove...
