• 5 slices white bread without crusts 
• 1/2 ts salt
• 1/2 ts freshly ground pepper
• 1 sm shallot; minced
• 2 tb fresh dill; chopped
• 1/2 c fresh horseradish
• 2 tb olive oil
• 6 6-ounce skinless salmon fillets

Directions

Heat oven to 450; position rack 8 to 12 inches from heat. Place bread in
the bowl of a food processor; pulse until coarsely chopped. Add salt, 1/4 teaspoon pepper, shallot, dill, horseradish, and 2 tablespoons olive oil. Pulse just until combined; set
aside.

Rub bottom and sides of a 12-by-17-inch pan with olive oil. Place salmon on pan, spacing fillets 2 inches apart. Sprinkle salmon with remaining 
pepper. Pat mixture onto each fillet. Bake until cooked through, 5 to 6 minutes. Turn heat to broil; cook until tops
are golden, 1 to 2 minutes. Serve.