Salmon With Breadcrumb, Olive And Sun-Dried Tomato Crust
Serves: 3
Cecile Bahringer
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
45
Sourness
31
mins
Prep time (avg)
3.2
Difficulty
Ingredients:
2 tbsps
Butter (1/4 stick, melted)1.5 tsps
Rosemary (chopped fresh)1.5 tsps
Thyme (chopped fresh)5.5 tsps
Dijon MustardDirections:
1
Preheat oven to 400°F
2
Mix black and green olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl
3
Mix in 1 1/2 teaspoons Dijon mustard, then breadcrumbs
4
Butter large baking sheet
5
Place salmon fillets on prepared sheet
6
Spread 1 teaspoon mustard over each
7
Pack 1/4 of breadcrumb mixture onto each mustard-coated fillet
8
Bake until fillets are just opaque in center, about 12 minutes
9
*Available in Asian markets and in the Asian foods section of some supermarkets
10
Preheat oven to 400°F
11
Mix black and green olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl
12
Mix in 1 1/2 teaspoons Dijon mustard, then breadcrumbs
13
Butter large baking sheet
14
Place salmon fillets on prepared sheet
15
Spread 1 teaspoon mustard over each
16
Pack 1/4 of breadcrumb mixture onto each mustard-coated fillet
17
Bake until fillets are just opaque in center, about 12 minutes
18
*Available in Asian markets and in the Asian foods section of some supermarkets