Salmon with Breadcrumb, Olive and Sun-Dried Tomato Crust

Salmon with Breadcrumb, Olive and Sun-Dried Tomato Crust

Info

Rating
Calories
525.0
Protein
36.0
Sodium
557.0
Fat
31.0

Description

"Dinner at the Montauk Seafood Grill was an ideal way to cap off a day of skiing in Vail," Julie Harris of Redwood City, California. "The salmon covered with an unusual breadcrumb coating is something I would like to make for a dinner party."

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. *Available in Asian markets and in the Asian foods section of some supermarkets.

Tags

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