salmon with breadcrumb, olive, and sun-dried tomato crust

added by numnums

4 servings

low

salmon with breadcrumb, olive, and sun-dried tomato crust

ingredients

all

1/4 cup kalamata olives

chopped and pitted or other brine-cured black olives

1/4 cup green olives

2 tbsp capers

1/4 cup oil-packed sun-dried tomatoes

drained and chopped

3 cloves garlic

minced or pressed

2 tbsp butter

melted

1 1/2 tsp fresh rosemary

chopped

1 1/2 tsp fresh thyme

chopped

1 1/2 tsp Dijon mustard

1 cup panko

(japanese breadcrumbs), or replace with crushed macadamia nuts for diabetics

4 fillets salmon

5 - 6 ounces each

4 tsp Dijon mustard

cookware

We stumbled upon this recipe years ago (in 2005) when we were trying to figure out what to do with leftover rosemary and thyme. This dish turned out so great that we now make it for company. We sometimes freeze leftover topping so that the next time we come home with fresh salmon, all we need to do to prepare dinner is smear some dijon and pat some topping on it. We get a delicious hot meal after a quick bake in the oven.

1	Preheat oven to 375°F.
2	Mix black and green olives, capers, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl.
3	Mix in 1.5 teaspoons Dijon mustard, then breadcrumbs.
4	Line the baking sheet with parchment paper. Transfer the salmon fillets to the baking sheet.
5	Spread about 1 teaspoon of Dijon mustard over each fillet.
6	Gently pat a quarter of the breadcrumb mixture onto each mustard-coated fillet.
7	Bake until fillets are just opaque in center, about 12 minutes.

source: Epicurious

notes

For a diabetic-friendly version of the crust, replace the panko with crushed macadamia nuts.