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Bon Appétit

Salmon with Breadcrumb, Olive and Sun-Dried Tomato Crust

4.4

(71)

"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."

Recipe information

  • Yield

    Makes 4 servings

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

Preparation

  1. Step 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.

    Step 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.

    Step 3

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

TagsSalmonFishSeafoodOliveSun-Dried TomatoTomatoVegetableRosemaryHerbs & SpicesThymeMainDinnerNut FreeQuickEasyWeeknight Meals30 Minutes or LessOven BakeBon Appétit
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