Crumb-Crusted Baked Salmon With Lemon Caper Sauce

The recipe's title is a mouthful, but it does pretty much describe the dish - except it should also say "Wonderfully Easy and Delicious" at the start. Courtesy of the Francisco Bread Company which provides a photo of it looking yummy on a bed of couscous nestled beside baby salad greens & a lemon wedge.

• Ready In: 22 mins
• Serves: 4
• Yields: 1 salmon entree

Ingredients

• 2 -3  slices  sourdough bread or 2 -3  slices  French bread
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
•  salt & pepper
• 1  lb salmon fillet, fresh, cut into 4 pieces
• 1  tablespoon olive oil
• 1⁄2 cup mayonnaise
• 1  tablespoon Dijon mustard
• 1  tablespoon capers, tiny as possible, drained
• 2  teaspoons lemon juice, fresh

Directions

1. Preheat oven to 400°F.
2. In a food processor, process bread slices and spices including S & P for 10 seconds or until it forms soft bread crumbs.
3. Brush top and sides of salmon fillets with olive oil.
4. Dip the salmon in crumbs to coat top & sides & place in an oiled, shallow baking dish.
5. Bake for 10-12 min., or until crumbs are golden brown & salmon flakes easily.
6. Meanwhile, stir together mayo, mustard, capers, & lemon juice.
7. Spoon sauce on cooked salmon, or on the side, as you like.