2-3 lbs salmon filet
2 Tbsps of extra virgin olive oil
Home made bread crumbs (see directions below)
2-3 Zest lemons
White Wine (optional)
1 Loaf Ezekiel bread or any other hearty whole grain bread
Preheat oven to 375 F
Place small pieces of bread into blender and pulse until it reaches a course texture
Transfer desired amount of bread crumbs to a bowl. At this time you can add, crushed garlic, parsley, cilantro, nuts or zests. Unused crumbs can be stored using air tight containers in the freezer.
Zest 2-3 lemons with micro plane grater, then juice them. (If you are using white whine, you do not need to juice the lemons)
Fill pan 1/4 full with a 50/50 mixture of white whine and water. If you are not using white wine, use a mixture of water and lemon juice obtained from your zest lemons and fill the pan 1/4 full (the lemon-water mixture is not necessarily 50/50, just use all but 1/4 cup the lemon juice that you squeezed.)
Place filet of salmon on the sheet pan. Drizzle the Salmon with olive oil, smear on a thin layer of lemon zest, top zest with bread crumbs and finish with a drizzle of olive oil and lemon juice.
Roast for about 25 minutes or until internal temperature of the fish is 140 F (or if you cut through the thickets part of the salmon and it no longer looks raw.) Do not overcook.
Sprinkle with kosher salt when it comes out of the oven
Serves approx. 10