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Serves 4
2 slices Mrs Baird's Sugar-Free Bread, torn into pieces
2 tablespoons snipped fresh chives
1 tablespoon fresh dill weed
1 teaspoon lemon zest
1/4 teaspoon black pepper
1/4 cup light vinaigrette salad dressing
1 pound salmon fillet, skinned and cut into 4 serving pieces
Vegetable oil spray
Preheat oven to 400°F. Lightly spray a shallow baking dish with vegetable oil spray.
In a food processor or blender, process torn slices of the bread for 5 to 10 seconds into soft breadcrumbs. Add chives, dill weed, and lemon zest, and black pepper and process for 2 to 3 seconds, or until ingredients are evenly distributed. Pour vinaigrette salad dressing in a shallow bowl. Place salmon fillets in bowl and turn to coat with vinaigrette. Place salmon pieces 2 inches apart on the prepared baking pan. Sprinkle breadcrumbs evenly over the surface of the salmon. Spray salmon lightly with vegetable oil spray. Bake for 12 minutes, or until fish is cooked through (flakes when tested with a fork). Serve warm.
Notes: Using fresh herbs, perfect for spring, heightens the flavor and appearance of the fish while the breadcrumb mixture keeps salmon moist while it bakes.
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