salmon-with-breadcrumb-olive-and-sun-dried-tomato-crust-102650.json

{
    "directions": [
        "Preheat oven to 400\u00b0F. 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."
    ],
    "ingredients": [
        "1/4 cup chopped pitted Kalamata olives or other brine-cured black olives",
        "1/4 cup chopped pitted green olives",
        "1/4 cup chopped drained oil-packed sun-dried tomatoes",
        "3 garlic cloves, minced",
        "2 tablespoons (1/4 stick) butter, melted",
        "1 1/2 teaspoons chopped fresh rosemary",
        "1 1/2 teaspoons chopped fresh thyme",
        "5 1/2 teaspoons Dijon mustard",
        "1 cup panko (Japanese breadcrumbs)*",
        "4 5- to 6-ounce salmon fillets"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Fish",
        "Olive",
        "Tomato",
        "Bake",
        "Dinner",
        "Seafood",
        "Salmon",
        "Winter",
        "Sugar Conscious",
        "Pescatarian",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free"
    ],
    "title": "Salmon with Breadcrumb, Olive and Sun-Dried Tomato Crust",
    "url": "http://www.epicurious.com/recipes/food/views/salmon-with-breadcrumb-olive-and-sun-dried-tomato-crust-102650"
}