Adapted from Rachael Ray
Six 1-inch thick center-cut salmon fillets (4-6 ounces each), skinned
2 sheets matzo, finely ground
3 Tablespoons finely chopped flat-leaf parsley
3 Tablespoons finely chopped fresh thyme
Grated peel of 1 lemon, plus 1 Tablespoon lemon juice, plus more for garnish
1 Tablespoon grainy mustard
1/4 cup extra-virgin olive oil
4 Tablespoons butter, melted
Using a food processor (or a rolling pin and a ziploc bag) finely grind matzo.
In a medium bowl, combine ground matzo, parsley, thyme, lemon peel, lemon juice and grainy mustard. Season with salt and pepper. Stir in olive oil and melted butter.
Season salmon fillets with salt and pepper. Cover the top of each salmon fillet completely with the matzo mixture, pressing to adhere. Roast the salmon in a 425 degree oven until the salmon is just cooked through but still translucent in the center, about 10 minutes.
Squeeze lemon over it before serving.
- Recipe courtesy of Cathy Pollak