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Olive-Crusted Salmon with Lemon Vinaigre




Source of Recipe


from Cooking by the Boot Straps... A Taste of Oklahoma Heaven


List of Ingredients




INGREDIENTS for Salmon:

2 1/2 ounces fresh lc bread crumbs
12 pitted black olives, chopped
1 Tablespoon olive oil
2 teaspoons tarragon
1 garlic clove, crushed
1 Tablespoon butter, melted
4 salad onions, chopped
Salt and pepper to taste
4 (5-ounce) boneless skinless thick fresh salmon fillets

INGREDIENTS for Lemon Vinaigrette:

Juice of 1/2 lemon
1 Tablespoon olive oil
1/4 teaspoon whole grain mustard
1/8 teaspoon sugar substitute




Recipe



For the salmon, combine the bread crumbs, olives, olive oil, tarragon, garlic, butter, onions, salt and pepper in a bowl and mix well. Divide the bread crumb mixture into 4 equal portions. Pat 1 portion over the surface of each fillet.
Arrange the fillets in a single layer on a lightly greased baking sheet. Bake at 375 degrees for 25 minutes or until the salmon flakes easily.
For the vinaigrette, combine the lemon juice, olive oil, mustard and sugar substitute in a jar with a tight-fitting lid and seal tightly. Shake to mix. Drizzle over the salmon just before serving.
.
SERVES: 4
Copyright 2002 The Junior Welfare League of Enid. All rights reserved. Visit The Junior Welfare League of Enid, Oklahoma web site (http://www.jwlofenid.com/cookbooks.htm) to purchase copies of Cooking by the Boot Straps or call the office (580)234-2665. The previous cookbook, Stir-Ups, is also available for purchase.