“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.”

Makes 4 servings.

INGREDIENTS

  • 1/4cup chopped pitted kalamata olives or other brine-cured
    black olives1/4cup chopped pitted green olives
  • 1/4cup chopped drained oil-packed sun-dried tomatoes
  • 3garlic cloves, minced
  • 2tablespoons (1/4 stick) butter, melted
  • 1 1/2teaspoons chopped fresh rosemary
  • 1 1/2teaspoons chopped fresh thyme
  • 5 1/2teaspoons dijon mustard
  • 1cup panko (japanese breadcrumbs)*45- to 6-ounce salmon fillets

    DIRECTIONS

    Preheat oven to 400°F. Mix black and green olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl. Mix in 1 1/2 teaspoons Dijon mustard, then breadcrumbs.


    Butter large baking sheet. Place salmon fillets on prepared sheet. Spread 1 teaspoon mustard over each. Pack 1/4 of breadcrumb mixture onto each mustard-coated fillet. Bake until fillets are just opaque in center, about 12 minutes.


    *Available in Asian markets and in the Asian foods section of some supermarkets.