Photo Gallery
Kosher recipe: Herb Crusted Salmon with Spinach Salad
Published: 03/12/2009 by Chef Mendy
Serves 4 - Prep time: 10 minutes INGREDIENTS 3 slices white sandwich bread 1 cup fresh parsley 2 tablespoons olive oil Coarse salt and ground pepper 4 skinless salmon fillets (6 ounces each) 2 tablespoons Dijon mustard 3 tablespoons fresh lemon juice 5 ounces baby spinach 1/2 medium red onion, thinly sliced DIRECTIONS 1) Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form. 2) Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes. 3) Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad. Total time: 25 minutes Live Eat Be Happy MB
