SALMON WITH CAPER AND TARRAGON CRUST

1/2 cup (125 mL) fine dry bread crumbs
1/4 cup (50 mL) finely chopped fresh parsley
3 tbsp (40 mL) drained capers, finely chopped
3 tbsp (40 mL) butter, melted
2 tsp (10 mL) grated lemon peel
1 tsp (5 mL) tarragon, crumbled
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground pepper
3 1/2 lb (1.75 kg) salmon fillet
Mustard Cream Sauce (click for recipe)

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with nonstick foil.

Combine first 8 ingredients (bread crumbs through pepper) in a bowl. Place salmon, skin side down, in prepared pan. Pat bread crumb mixture on top of salmon.

Bake, uncovered, for 40 – 45 minutes or until fish flakes easily with a fork. Using foil as an aid, carefully slide salmon onto a serving platter. Serve with Mustard Cream Sauce. Serves 8 - 10.

 
Last updated on July 13, 2018