Salmon with Breadcrumb, Olive and Sun-Dried Tomato Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Dinner at the Montauk Seafood Grill was an ideal way to cap off a day of skiing in Vail, Julie Harris of Redwood City, California. The salmon covered with an unusual breadcrumb coating is something I would like to make for a dinner party. Ingredients:
1/4 cup chopped pitted kalamata olives or other brine-cured black olives |
1/4 cup chopped pitted green olives |
1/4 cup chopped drained oil-packed sun-dried tomatoes |
3 garlic cloves, minced |
2 tablespoons (1/4 stick) butter, melted |
1 1/2 teaspoons chopped fresh rosemary |
1 1/2 teaspoons chopped fresh thyme |
5 1/2 teaspoons dijon mustard |
1 cup panko (japanese breadcrumbs) |
4 5- to 6-ounce salmon fillets |
Directions:
1. Preheat oven to 400°F. Mix black and green olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl. Mix in 1 1/2 teaspoons Dijon mustard, then breadcrumbs.
2. Butter large baking sheet. Place salmon fillets on prepared sheet. Spread 1 teaspoon mustard over each. Pack 1/4 of breadcrumb mixture onto each mustard-coated fillet. Bake until fillets are just opaque in center, about 12 minutes.
3. *Available in Asian markets and in the Asian foods section of some supermarkets.
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