Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 f. line a baking tray with foil. spray with vegetable oil. wash salmon, pat dry and spread mustard over top. mix together parsley, oregano, thyme and bread crumbs. season with salt and pepper. blend in egg white to bind mixture together. spread over the mustard. bake 20 minutes for 1-inch thick fillet, 25 minutes for 2-inch fillet.

Target recipe: fry the chopped bacon bits until crisp. drain and set aside. slice the salmon thinly and roll into tight fingers. arrange the salmon and oysters attractively on a bronze serving platter (or platter of your choice). in a blender or food processor, beat the egg yolks and water. with the machine running on low speed, gradually add the vegetable oil and lemon juice, beating until smooth and creamy. blanch the watercress in boiling water for a few seconds, then, drop into blender with creamed mixture. puree until very, very smooth. pour the watercress cream into a bowl. to eat, dip a salmon roll or oyster first into the watercress cream, then into the bacon bits.