BAKED SALMON WITH LEMON-OREGANO CRUMB TOPPING

Baked Salmon With Lemon-Oregano Crumb Topping image

Provided by evelynathens

Categories Brunch

Time 35m

Yield 6 serving(s)

Number Of Ingredients 19

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1/2 cup fresh parsley, chopped
6 tablespoons parmesan cheese
1 tablespoon dried oregano, crumbled
2 teaspoons grated lemons, rind of
1/2 teaspoon salt
4 garlic cloves
2 1/2 cups fresh white breadcrumbs
6 tablespoons butter, melted
3 -4 lbs salmon fillets
2 tablespoons butter, melted
1/3 cup minced fresh parsley
1/3 cup minced fresh cilantro
1/4 cup minced green onion
2 tablespoons red wine vinegar
1 garlic clove, minced
1/4 teaspoon crumbled oregano
1/4 teaspoon pepper
1/8 teaspoon cayenne
1 cup mayonnaise

Steps:

Preheat oven to 350 degrees F.
Place parsley, Parmesan, oregano, peel and salt in processor.
With machine running, drop garlic through feed tube and process mixture until finely-chopped.
Transfer to medium bowl.
Add breadcrumbs and stir to combine.
(can be prepared 1 day ahead; refrigerate) Toss breadcrumb mixture with 6 tblsps melted butter.
Pat salmon dry.
Generously butter shallow baking pan.
Place salmon, skin side down, in pan.
Brush with 2 tblsps butter.
Cover with crumb mixture.
Bake fish until opaque in center, about 20 minutes.
To make Spiced Parsley Mayonnaise: Combine all ingredients except mayonnaise in small bowl.
Cover and let stand at room temperature atleast 30 minutes or more.
Stir in mayonnaise.
(can be prepared 1 day ahead).
Serve salmon with mayonnaise.