Ingredients
- 6-inch piece of baguette, crusts removed and torn into rough chunks.
- 2 boneless salmon filets, about 6 ounces each
- S&p
- 1 tbsp unsalted butter, softened, plus extra for the salmon
- 1 tsp Dijon mustard
- 1 tsp whole grain Dijon mustard
- 1 tsp fresh thyme leaves, roughly chopped
Directions
Preheat the broiler to high and adjust rack to 6 inches below the element (we used the broiler in our toaster oven). Pulse bread in the bowl of a food processor until coarse crumbs are created. Season the salmon with s&p. Set aside.
