Baked Salmon with Lemon Thyme Crumb Topping -- Quad-Cities Online Recipe Book
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Main Dishes:

Baked Salmon with Lemon Thyme Crumb Topping

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Ingredients

1/2 cup chopped fresh parsley
1/4 cup plus 2 tablespoons grated Parmesan cheese
1 tablespoon dried thyme
2 teaspoons grated lemon peel
1/2 teaspoon salt
4 small garlic cloves
2-1/2 cups fresh white bread crumbs
6 tablespoons melted butter
3 to 4 pounds salmon fillets
2 tablespoons butter, melted

SPICED PARSLEY
MAYONNAISE
1/3 cup minced fresh parsley
1/3 cup minced fresh cilantro
1/4 cup minced green onions
2 tablespoons red wine vinegar
1 garlic clove, minced
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 cup mayonnaise

Instructions

Preheat oven to 350 degrees. Place parsley, Parmesan cheese, thyme, lemon peel and salt in processor. Drop garlic through feed tube and process mixture until finely chopped. Transfer to medium bowl. Add bread crumbs and stir to combine. (Can be made one day ahead. Cover and refrigerate. Bring to room temperature before using.) Toss bread crumb mixture with 6 tablespoons melted butter.

Pat salmon dry. Place salmon skin side down on shallow baking pan. Brush salmon with 2 tablespoons melted butter. Cover with crumb mixture. Bake at 350 degrees until fish is opaque in center, about 20 minutes. Serve with Spiced Parsley Mayonnaise. Serves 8 generously.

Combine all ingredients except mayonnaise in processor. Let stand for 30 minutes. Blend in mayonnaise. Cover and refrigerate. (Can be prepared one day before)

Anne Marie Hanson
Moline



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1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
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1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
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