Mustard Salmon with Oven Tomatoes (serves 4)Ingredients:
- 3 TB rosemary leaves, chopped
- 3 TB fresh thyme
- 1 tsp black pepper
- 1 1/4 pound salmon fillets without the skin
- 4 TB dijon mustard, grainy variety
- 3 cups cherry tomatoes
- 1 TB olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/3 panko breadcrumbs
- 2 tsp oregano
- 1 tsp thyme
- 1/2 tsp minced garlic
Preheat oven to 400°F.
In a 9-inch glass pie plate, combine tomatoes, 1/2 teaspoon oil, salt and 1/8 teaspoon pepper; toss to coat and then spread into a single layer.
In a small bowl, combine breadcrumbs, oregano, thyme, garlic, remaining 2 1/2 teaspoons oil and remaining 1/8 teaspoon pepper; rub oil into breadcrumbs with your fingers. Sprinkle breadcrumb mixture evenly over tomatoes. Bake until breadcrumbs are golden and tomato juices are bubbling around edges, about 30 to 35 minutes.
For the salmon, prepare the grill for direct, medium-heat cooking. Mix the rosemary, thyme and pepper in a small bowl.
Spray the bottom of the fish fillets with cooking spray. Spread 1 tablespoon mustard on the top of each fillet. Sprinkle about 1 1/2 tablespoons of the herb mixture on top of each.
Place fish herb-side up on the grate directly over the heat. Cover the grill and cook until the fish flakes when gently scraped with a fork, about 12 minutes.