SALMON WITH CAPER AND TARRAGON CRUST

Ingredients

• 1/2 cup fine dry bread crumbs
• 1/4 cup finely chopped fresh parsley
• 3 tbsp drained capers, finely chopped
• 3 tbsp butter, melted
• 2 tsp grated lemon peel
• 1 tsp tarragon, crumbled
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 3 1/2 lb salmon fillet
• Mustard Cream Sauce

Directions

1. Preheat oven to 425°F.
2. Line a large rimmed baking sheet with nonstick foil.
3. Combine first 8 ingredients (bread crumbs through pepper) in a bowl.
4. Place salmon, skin side down, in prepared pan. Pat bread crumb mixture on top of salmon.
5. Bake, uncovered, for 40 – 45 minutes or until fish flakes easily with a fork.
6. Using foil as an aid, carefully slide salmon onto a serving platter. Serve with Mustard Cream Sauce.

Ingredients

• 1/2 cup sour cream
• 3 tbsp Dijon mustard
• 1 tbsp prepared horseradish
• 2 tsp fresh lemon juice
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1/2 cup whipping cream

Yield: Makes 1 1/3 cups.

Directions

1. Combine first 6 ingredients (sour cream through pepper). Using medium speed of an electric mixer, beat cream until soft peaks form. Add sour cream mixture and beat until blended. Cover and refrigerate for at least 30 minutes or up to 4 hours.