Well I have to start off by apologizing for the lack of pictures below. I didn’t know the pictures were out of focus until I loaded them on to the computer! Shoot! Too late now that all the food is in my belly!!
This recipe came from my most recent edition of Martha Stewart’s Everyday Food magazine. I searched for a bit and couldn’t fin the recipe online.
We hadn’t had fish in a while so I though this would be a good new recipe. Recently we had pork chops with Dijon mustard on them. We loved them so this recipe sounded good too! I loved how the fish stayed so moist. My one piece of advice is to cook the fish longer than called for if your pieces are thick. I learned that the hard way, by having to put them back in the oven! Argh!!! They tasted delicious after they came out of the oven the second time! Enjoy!
source: Everyday Food magazine
3 slices white sandwich bread
1 cup fresh parsley
1 TB Olive oil
coarse salt and ground pepper
4 skinless salmon fillets (6 oz each)
1. Preheat oven to 450 F. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley and olive oil; season with salt and pepper. Pulse until coarse crumbs form.
2. Place salmon on prepared sheet. Season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing firmly to adhere. Roast until salmon is opaque through out, 11 to 13 minutes.