Herb Mayonnaise:
1/3 c parsley
1/3 c cilantro
¼ c green onions
2 Tbls red wine vinegar
½ tsp minced garlic
¼ tsp oregano
¼ tsp black pepper
1/8 tsp cayenne pepper
1 c mayo
Mix all ingredients except mayo, let sit for 30 minutes or up to overnight. Add mayo to mix before serving.
Salmon:
¼ c parsley
¼ c fresh grated parmesan cheese
2 tsp thyme, dried or 2 Tbls fresh thyme
1 tsp grated lemon zest
¼ tsp salt
2 garlic cloves, peeled
1 ¼ c bread crumbs
¼ c melted butter, divided
2.5 lbs of salmon
In blender, add parsley, cheese, thyme, lemon zest & salt. With blender running add garlic cloves. Transfer to large bowl – add bread crumbs. Toss to blend. May be made in advance and chilled overnight. Add 3 Tbls butter to salmon mixture. Pat salmon dry, put in pan, brush with remaining 1 Tbls butter, pat mixture onto salmon.
450 degrees, grease large shallow baking pan. Bake 20-25 minutes. If using several small fillets, bake 10 minutes per inch.
If crumbs brown too quickly, cover lightly with foil.
Source: Colorado Collage