This was an experiment one evening that went terribly well. We all loved it.
There were no leftovers…zero.
Baked Salmon Filet with Herbed Tomato Crumble Crust
By Debrah Mosimann of Swiss WoodsIngredients:
- 1 1/2 pounds salmon filet, preferably wild caught steel head
- 4 slices old white bread, cut into small cubes
- 4 tablespoons butter, melted
- 1/4 cup basil, chopped
- 2 green onions, chopped
- 1 small tomato, diced
- handful of parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper, freshly ground
Instructions:
Preheat the oven to 375 degrees. In a bowl, mix the diced bread, chopped herbs, chopped onion and diced tomato. Lay the whole salmon fillet onto a baking sheet.
Melt the butter and toss with the bread, tomatoes and herbs. Allow to stand a few moments. Spread evenly on top of the salmon. Sprinkle lightly with salt and pepper. Bake in the preheated oven about 20 minutes or until the salmon flakes. Cut into serving size pieces. Serve immediately with a fresh salad.