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Ingredientes
- 1/4 c. minced pitted Kalamata olives or possibly
- Â Â other brine-cured black olives
- 1/4 c. minced pitted green olives
- 1/4 c. minced liquid removed oil-packed sun-dry
- Â Â tomatoes
- 3 x garlic cloves chopped
- 2 Tbsp. butter - (1/4 stick) melted
- 1Â 1/2 tsp minced fresh rosemary
- 1Â 1/2 tsp minced fresh thyme
- 5Â 1/2 tsp Dijon mustard
- 1 c. panko (Japanese breadcrumbs) see * Note
- 4 x salmon fillets - (5 to 6 ounce ea)
Direcciones
- * Note: Available in Asian markets and in the Asian foods section of some supermarkets.
- Preheat oven to 400 degrees. Mix black and green olives, sun-dry tomatoes, garlic, butter, rosemary and thyme in medium bowl. Fold in 1 1/2 tsp. Dijon mustard, then breadcrumbs.
- Butter large baking sheet. Place salmon fillets on prepared sheet. Spread 1 tsp. mustard over each. Pack 1/4 of breadcrumb mix onto each mustard-coated fillet. Bake till fillets are just opaque in center, about 12 min.
- This recipe yields 4 servings.
- Comments: "Dinner at the Montauk Seafood Grill was an ideal way to cap off a day of skiing in Vail," Julie Harris of Redwood City, California. "The salmon covered with an unusual breadcrumb coating is something I would like to make for a dinner party."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 4 servings | |
| Calories 602 | |
| Calories from Fat 325 | 54% |
| Total Fat 36.23g | 45% |
| Saturated Fat 10.34g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 638mg | 27% |
| Potassium 834mg | 24% |
| Total Carbs 22.17g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.17g | 1% |
| Protein 44.84g | 72% |
