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Roasted Salmon with Pepper Herb Crust Recipe

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This recipe for Roasted Salmon with Pepper Herb Crust, by , is from A Legacy Unforgotten -Womack/Davis Family Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Sowell
Added: Thursday, January 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons lemon juice
1 teaspoon olive oil
2 cloves garlic, minced
3 tablespoons crushed multicolored peppercorns
2 tablespoons minced fresh dill
2 tablespoons minced fresh thyme
4 salmon fillets (5 ounces each)

Directions:
Directions:
Preheat oven to 475 degrees.
In a small bowl, combine the lemon juice, olive oil, and garlic. In a shallow pan, combine the peppercorns, dill, and thyme. Brush the tops of the salmon fillets with the lemon mixture, then press the tops into the peppercorn-herb mixture, pressing lightly to cover.

Line a 15 x 10" jelly-roll pan (or glass baking dish) with foil; coat the foil with no-stick spray. Place the fillets, peppercorn side up, in the prepared pan. Bake at 475 degrees for 8 to 12 minutes, or until the fish turns opaque and just begins to flake when gently pressed.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
Gorund dried herbs can be substituted for the fresh dill and thyme. Black peppercorns can be substituted for the multicolored peppercorns.

Leftovers make a great salmon salad sandwich. Just add a small amount of light mayonnaise and place in wheat pita bread.

 

 

 

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