Salmon with a Breadcrumb, Olive and Sun-Dried Tomato Crust

Adapted from Bon Appetit, December 1999

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
•     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

Instructions

Step 1: Preheat oven to 400°F. Mix black and green olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl.

Step 2: Mix in 1-1/2 teaspoons Dijon mustard, then breadcrumbs. If mixture is too dry, you may add some olive oil.

Step 3: Butter large baking sheet. Place salmon fillets on prepared sheet. Spread 1 teaspoon mustard over each fillet. Pack 1/4 of breadcrumb mixture onto each mustard-coated fillet.

Step 4: Bake until fillets are just opaque in center, about 12 minutes.