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