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
2
tbsp (1/4 stick) butter, melted
1
1/2 tsp chopped fresh rosemary
1
1/2 tsp chopped fresh thyme
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.
New-York Restaurants
