BAKED SALMON WITH LEMON-THYME CRUMB TOPPING

BAKED SALMON WITH LEMON-THYME CRUMB TOPPING image

Yield 6 servings

Number Of Ingredients 20

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1/2 cup chopped fresh Italian parsley
1/4 cup plus 2 Tbsp grated Parmesan
1/4 cup chopped fresh thyme or 1 Tbsp dried
2 tsp grated lemon peel
1/2 tsp salt
4 small garlic cloves
2 1/2 cups breadcrumbs
6 Tbsp butter, melted
1 3-4 lb salmon fillet
2 Tbsp butter, melted
Spiced Parsley Mayonnaise
1/3 cup minced fresh Italian parsley
1/3 cup minced cilantro
1/4 cup minced green onions
2 Tbsp red wine vinegar
1 garlic clove, minced
1/2 tsp minced fresh oregano or 1/4 tsp dried
1/4 tsp black pepper
1/8 tsp cayenne
1 cup mayonnaise

Steps:

Preheat to 350. Process parsley, Parmesan, thyme, lemon peel and salt. Add garlic and chop fine. Transfer to bowl and add breadcrumbs. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)Toss breadcrumb mixture with 6 Tbsp melted butter. Pat salmon dry. Butter baking pan. Place salmon skin side down in pan and brush with 2 Tbsp butter. Cover with breadcrumb mixture. Bake till opaque in center, about 20 minutes. Combine all ingredients for parsley mayonnaise. Cover and let stand at room temperature at least 30 minutes or overnight. Stir in mayonnaise. Serve with salmon.