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Salmon with Breadcrumb, Olive and Sun-dried Tomato Recipe


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     Salmon with Breadcrumb, Olive and Sun-dried Tomato

Category   Entrees - Maindishes
Sub Category   None
Servings   4

1/4 cup chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup chopped pitted green olives
1/4 cubp 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

Preheat oven to 400 degrees. Mix black and green olives, sun-dried tomatores, garlic, butter, rosemary and thyme in medium bowl. Mix in 1 1/2 teaspoons Dijon mustard, then breadcrumbs.
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.

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