BAKED SALMON WITH HERB CRUST"Because of the thick coating of herbs, this salmon doesn't need a sauce. Cooking it slowly at a low temperature keeps it moist."
1 cup fresh parsley leaves
4 scallions
1/4 cup fresh basil leaves (or 1 tsp. dried)
6 fresh chives (or 1/2 tsp. dried)
2 shallots
1 clove garlic
1/4 cup olive oil, plus extra, divided use
3 Tbsp. plain bread crumbs
1 tsp. Dijon mustard
Salt and pepper (to taste)
2 salmon filets
Heat oven to 325 degrees F.
In food processor or blender, process parsley, scallions (green part only), basil, chives, peeled shallots, peeled garlic and 1/4 cup olive oil until smooth. Transfer mixture to medium bowl; stir in bread crumbs and mustard. Season with salt and freshly ground pepper.
Line baking sheet with aluminum foil and oil foil lightly with olive oil. Arrange salmon filets (about 8 ounces each) on foil. Using rubber spatula, spread thick coating of herb mixture over fish, making sure filets are covered right to edge.
Bake fish on center rack of oven until it flakes when pricked with fork, 12-15 minutes. Serve immediately.
Makes 2 servings
Source:
Dad's Own Cookbook by Bob Sloan