Ingredients
1 salmon filet (3-4 pounds)
1 piece of sourdough bread for each two pounds, or one ciabatta roll from Costco
fresh or dried thyme and oregano
1 bunch of fresh Italian parsley
2 Tbsp. dijon mustard (I use Maille brand)
2 egg whites
Preparation
Wash salmon, pat dry, and spread mustard over top. Process bread into crumbs, and then add oregano, thyme, parsley, salt and pepper to taste. Pour crumbs into a bowl and add the eggwhites to bind the mixture. Spread this over the mustard on the salmon. Bake in oven 20 minutes for filet that is 1 inch thick, 5 or 10 minutes longer for thicker. This will form the most delicious herbal crust.
