Wednesday, February 01, 2012

Herb-Crusted Salmon

Lots of local groceries in these parts have wild (that's important to sustainability, don't forget) sockeye salmon on sale these days.  So I hit up my salmon recipe file folder and found this one from Martha Stewart's Everyday Food.  It's a goodie...

Herb-Crusted Salmon
Makes 4 servings.

3 slices white sandwich bread
1 cup fresh parsley
2 tablespoons olive oil
Coarse salt and ground pepper
4 skinless salmon fillets, (6 ounces each)
2 tablespoons Dijon mustard

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.

Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.

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