Salmon with Caper and Tarragon Crust | Blue Flame Kitchen

Ingredients

• 1/2 cup fine dry bread crumbs
• 1/4 cup finely chopped fresh parsley
• 3 tbsp drained capers, finely chopped
• 3 tbsp butter, melted
• 2 tsp grated lemon peel
• 1 tsp tarragon, crumbled
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 3 1/2 lb salmon fillet
• Mustard Cream Sauce