Sourdough Crumb-Crusted Salmon

2 slices Francisco Sourdough bread

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 pound fresh salmon fillet, cut into 4 pieces

1 tablespoon olive oil

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon capers, drained

2 teaspoons lemon juice

Directions

Makes: 4 Servings
Preparation time: 10 minutes
Cook time: 10-12 minutes

Preheat oven to 400°F. In a food processor, process the Francisco Sourdough bread, oregano, garlic powder, onion powder and salt and pepper to taste for 5 to 10 seconds, until it forms soft bread crumbs. Place bread crumb mixture in a shallow bowl. Brush top and sides of salmon fillets with olive oil. Dip the salmon in soft bread crumbs to coat top and sides and place in a shallow baking dish that has been sprayed with vegetable oil spray. Bake for 10 to 12 minutes, or until bread crumbs are golden brown and salmon flakes easily when tested with a fork. Meanwhile, in a small bowl, stir together the mayonnaise, Dijon mustard, capers, and lemon juice. Spoon sauce on cooked salmon and serve.

2 slices Francisco Sourdough bread

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 pound fresh salmon fillet, cut into 4 pieces

1 tablespoon olive oil

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon capers, drained

2 teaspoons lemon juice