4 slices fresh white bread
1 cup of mixed fresh herbs such as parsley, oregano, chervil, savory or chives
2 TBS olive oil
Coarse salt and ground pepper
1 Simply Seafood 1.5-pound Wild Paciic Keta Salmon Filet
2 TBSP mustard (Dijon, brown or spicy)
Pre heat oven to 450 degrees F.
Combine bread, herbs, olive oil, salt and pepper in a food processor and pulse until mixture forms coarse crumbs.
Portion salmon fillets and lace on parchment lined baking sheet. Season each fillet with salt and pepper, spread mustard on top of fillet and place crumb mixture on top of mustard coating pressing lightly.
Bake salmon until opaque, 11-14 minutes.
1 lb Alaskan Pollock thawed and patted dry and cut into 2-3 inch pieces
2-3 TBS canola oil
1 tsp garlic powder
1 tsp chili powder
1 tsp ground cumin
¼ tsp salt
¼ tsp pepper
8 corn tortillas
½ head green cabbage thinly sliced
½ cup feta cheese, crumbled
Salsa, avocado, sliced tomatoes, jalapeno slices, sliced olives
Combine garlic powder, chili powder, ground cumin, salt and pepper in a small bowl. Coat each piece of fish in spice mix.
Heat skillet over medium high heat, brush with oil. Cook fish until opaque 2-3 minutes per side, set aside. Heat corn tortillas in skillet.
Serve with sliced cabbage, cheese, salsa, etc.