Luis Meléndez is known for a series of still life paintings that were painted during a twenty year period at the end of his life. Piece of Salmon, Lemon and three Vessels (1772) was completed in the later half of this twenty year span and exemplifies his attention to detail derived from an early career as a miniaturist. The composition is dramatically lit, emphasised by the long shadow behind the lone lemon. The edge of the table is tilted to the right giving the impression that the lemon and the bowl are rolling along the surface. As is typical with Meléndez’s work, particular consideration is given to the texture of objects – each nick in the table and dent in the bowl is meticulously recorded. The series was commissioned by Charles III, Prince of Asturias for the New Cabinet of Natural History in the Royal Palace and was described by Meléndez as “an amusing cabinet with all types of foodstuffs that the Spanish climate produces”.
Baked Salmon with a Dijon-Tarragon Crust
Delicious when paired with a dry white wine or a light beer.
Yield: 1 serving
1 tablespoon dijon mustard
1 tablespoon chopped tarragon
1/2 teaspoon lemon zest
1 salmon fillet 1/2 teaspoon salt
1/2 teaspoon olive oil
wedge of lemon
Preheat the oven to 400°F/205°C. In a small bowl, combine the mustard, chopped tarragon and lemon zest. Mix well. Pat the salmon fillet dry with paper towel and sprinkle salt on the skin side. Pat the skin with oil and lay skin side down in a hot frying pan or griddle for 1 minute.
Remove the salmon from the heat and place on a baking tray, skin side down. Smear the mustard mixture over the top of the fillet and place in the oven for 10 to 15 minutes, depending on the thickness of the fish.
Once the internal temperature of the salmon reaches 120°F/50°C, remove it from the oven and serve immediately with a fresh squeeze of lemon juice.
11 comments
Julie says:
Sep 2, 2010
As always, your photos and food presentation are stunning.
adele says:
Sep 2, 2010
The texture in that painting is marvellous. The dark area in the fish doesn’t say “rot” to me; I’ve seen similar dark patches on fresh salmon fillets. (I believe the discoloration might come from the fish’s liver or another major organ.)
Love the look of your baked salmon!
Rosa says:
Sep 2, 2010
That painting is beautiful and so is your dish! A fabulous flavor combo.
Cheers,
Rosa
deana says:
Sep 3, 2010
I am very fond of Melendez… his still lifes are just spectacular and I agree with what you say about texture… he really revels in it and likes showing that technique of his off… his object choice and placement is always a little odd… I like that though!!!
Great recipe and photo on your end… of course!
Elizabeth says:
Sep 3, 2010
Beautiful dish! I do a similar crust on my salmon with capers, garlic and lemon zest, sometimes a hit of white miso for extra saltiness or white wine to thin it out a bit. I’ve never tried salmon with tarragon though which might be my next crust!
Beautiful!
Joanne says:
Sep 3, 2010
haha good call on NOT buying rotting fish. This looks absolutely fantastic! Dijon sauces go perfectly on salmon…oh how I’m craving fish now!
dulci says:
Sep 8, 2010
delicious! your salmon looks super fresh :)
Elin says:
Sep 10, 2010
Salmon is my favourite and they way you prepared it is just simply wonderful. Will be trying this out the next time I baked salmon for dinner :) Thanks for sharing the recipe :)
Karen says:
Sep 14, 2010
Oh I should pass this recipe on to my parents! They always have such delicious fresh salmon from Lake Huron.
Sea Cuisine says:
Aug 4, 2011
This sounds delish! We’re going to cheat a little and use the frozen salmon in our freezer to try this out. Thanks for sharing!
Similarities & Differences | artisticviews says:
Jun 1, 2015
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