Cooking with the Bubba: A series of original recipes #5- Olive/Sundried Tomato Encrusted Salmon

Another fish dish. Salmon prepared in a delicious Mediterranean style.

Ingredients (for 4 servings): 1/4 cup chopped, pitted black olives. 1/4 cup chopped, pitted green olives. 1/4 cup chopped, drained, oil-packed sun-dried tomatoes. 3 cloves garlic, minced. 2 tablespoons butter, melted. 1 1/2 teaspoons chopped fresh rosemary. 1 1/2 teaspoons chopped fresh thyme. 5 1/2 teaspoons Dijon mustard, divided. 1 cup unseasoned breadcrumbs. 4 five or six ounce salmon filets.

Preparation: Preheat oven to 400 degrees. Mix olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl. Mix in 1 1/2 teaspoons of the Dijon mustard and add the bread crumbs. Mix again. Now butter or oil large baking sheet then place salmon filets on prepared sheet. Spread 1 teaspoon mustard over each. Pack 1/4 of bread crumb mixture over each mustard-coated filet.

Cooking: Bake until filets are just opaque in center (about 12 minutes).

Serve: With wilted spinach, a baked potato and a small Mediterranean salad. HOME