4 eight ounce pieces of salmon, skin removed (if salmon is cold the skin will peel off easily; start by running a sharp knife from the thickest corner)
extra virgin olive oil (several tablespoons; using on bottom of baking plate adds a bit of crispiness to salmon when baking)
Bread crumbs mixture: Crushed whole wheat crackers mixed in plastic baggie with 1/2 teaspoon crushed dried rosemary, 1/2 teaspoon dill, sprinkle of cracked black pepper, 1/4 teaspoon salt. Then put into small bowl: 1 large egg, lightly beaten.
Keep on hand for rolling on salmon (these are approximates, to taste):
freshly grated ginger (1 teaspoon)
Dry mustard (1 teaspoon)
fresh lemon juice (1/4 cup)
Horseradish sauce – (from store prepared) – (1 tablespoon)
pure maple syrup (or honey) (1/4 cup)
Directions: Pre-heat oven to 375 degrees. Pour about three tablespoons olive oil onto bottom of glass pie-plate (or any baking dish). Dip salmon pieces in beaten egg. Roll pieces in bread crumbs mixture. Place salmon pieces into baking dish; sprinkle with ginger and dry mustard and squirt with fresh lemon juice. Gently spoon over a small amount of horseradish sauce. Cover with aluminum foil. Bake at 375 for 25 minutes.
Remove dish from oven. Pour maple syrup (or honey) over salmon and return to oven to bake UNCOVERED for 10 additional minutes. Serve with fresh green beans and sweet potatoes. Total baking time: 35 minutes.
(courtesy of Elizabeth Richards, Bridgton, ME)