SALMON WITH BREADCRUMB, OLIVE AND SUN-DRIED TOMATO CRUST

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Salmon with Breadcrumb, Olive and Sun-Dried Tomato Crust image

Categories     Fish     Olive     Tomato     Bake     Dinner     Seafood     Salmon     Winter     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup chopped pitted green olives
1/4 cup chopped drained oil-packed sun-dried tomatoes
3 garlic cloves, minced
2 tablespoons (1/4 stick) butter, melted
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
5 1/2 teaspoons Dijon mustard
1 cup panko (Japanese breadcrumbs)*
4 5- to 6-ounce salmon fillets

Steps:

  • Preheat oven to 400°F. Mix black and green olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl. Mix in 1 1/2 teaspoons Dijon mustard, then breadcrumbs.
  • Butter large baking sheet. Place salmon fillets on prepared sheet. Spread 1 teaspoon mustard over each. Pack 1/4 of breadcrumb mixture onto each mustard-coated fillet. Bake until fillets are just opaque in center, about 12 minutes.
  • *Available in Asian markets and in the Asian foods section of some supermarkets.

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