Atlantic salmon fillets with rosemary

Black spots on the gill covers distinguish Atlantic salmon from their Pacific cousins.

• 4 U.S. farm-raised salmon fillets
• 2 Tablespoons rosemary, minced
• 2 cloves garlic, crushed
• 1/2 teaspoon white pepper, ground
• 1 Tablespoon olive oil
• 1 pinch salt
• 2/3 cup breadcrumbs
• 1 teaspoon salt
• 1 Tablespoon olive oil

Preheat the oven to 425 degrees. Combine the fresh minced rosemary, crushed garlic, and white pepper with the olive oil. Run through the food processor for 1/2 minute. Season with salt to taste and finish processing to a paste. In a mixing bowl, combine the paste with the breadcrumbs using a fork.

Lightly oil a baking dish and arrange the salmon fillets in the baking dish. Press equal amounts of the breadcrumb mixture onto the top of each fillet. Drizzle olive oil on top of the breadcrumbs.

Bake for 10-12 minutes or until cooked throughout | Yield: 4 servings

Source: The National Aquaculture Association

Safe Handling Tips

• Purchase seafood right before checking out at the supermarket
• If seafood will not be refrigerated within 30 minutes, put it in a cooler
• Use seafood within 36 hours of purchase or freeze immediately
• Use defrosted seafood within 36 hours
• Thaw frozen seafood in the refrigerator — never at room temperature
• Allow one day for seafood to defrost in refrigerator
• Always wash hands before and after handling seafood
• Use separate knives and cutting boards
• For more tips on selecting, buying, handling, storing and cooking seafood