Sun Dried Tomato Crusted Salmon On Field Greens

• -1 1/3 Cups Sun-Dried Tomatoes, packed in Olive Oil, Small Dice
• -1 Cup Clarified Butter
• -4 Cloves Roasted Garlic, Minced
• -1 Tbsp. Italian Parsley, Chopped
• -2 Tsp. Fresh Thyme, Minced
• -1/2 Cup Whole Grain Mustard
• -2 Cups Bread Crumbs, Panko Style
• -32 oz. Pacific Salmon Filets, 2-4oz. Tronch
• -Field Greens as needed
• Caper Dill Sauce
• -3 Tbsp. Mayonnaise
• -3 Tbsp. Sour Cream
• -3 Tsp. Capers, minced with 1 Tbsp. Caper Juice
• -3/4 Tsp. Fresh Dill, chopped fine
• -Add Creme Fraiche as necessary to give proper consistancy (nape).

1. 1. Pre-heat oven to 300 Degrees F.
2. 2. Mix together the first 7 ingredients in order (Hold back 1 Tbsp. whole grain mustard for later use) in a 3 quart glass bowl.
3. 3. Line a half-sheet pan with parchment and brush with melted butter.
4. 4. Place the filets on the parchment lined sheet-pan and spread a thin layer of the mustard set aside on the top of each filet.
5. 5. Pack the crust mixture on top of the mustard coated salmon filet to a thickness of about 3/8".
6. 6. Bake in the oven until the fish flakes lightly when touched.
7. 7. While the fish is in the oven baking, prepare the sauce by taking the first four ingredients of the Caper Dill Sauce recipe whisking them lightly in a 1 quart glass bowl. Add Creme Fraiche for proper consistancy (nape) and you are ready to serve when your fish is done!

tomatoes, butter, italian parsley, fresh thyme, grain mustard, bread crumbs, salmon filets, caper, mayonnaise, sour cream, capers, fresh dill, fraiche

Taken from www.epicurious.com/recipes/member/views/sun-dried-tomato-crusted-salmon-on-field-greens-1201570 (may not work)