Preparation:
Herbed Mayonnaise: In small bowl, combine minced parsley, cilantro, green onions, vinegar, garlic, oregano, pepper, and cayenne. Stir until well blended and let stand 30 minutes at room temperature, or cover with plastic wrap and chill overnight.
In food processor or blender, combine chopped parsley, Parmesan, thyme, lemon zest, and salt. With processor running, drop garlic through feed tube and process until finely chopped. Transfer to large bowl and add bread crumbs. Toss to blend. (May be prepared in advance). Add 3 tablespoons of the melted butter and toss.
Pat salmon dry and place, skin side down, in greased large, shallow baking pan. Brush with remaining 1 tablespoon melted butter. Pack crumb mixture on salmon. Bake 20-25 minutes in preheated oven at 450 degrees or until center is opaque. If using several small fillets, cook for 10 minutes per inch of thickness. If crumbs brown too quickly, cover loosely with foil.
Transfer to serving platter. Stir mayonnaise into chilled herb mixture and serve on the side. |
