Scuba Diving club,
Southern California
Herb-Crusted Salmon with Sun-Dried Tomato Sauce
·
4
teaspoons olive oil
·
2
tablespoons shallots -- minced
·
1
tablespoon lemon juice -- strained
·
1/2
cup dry white wine
·
6
sun-dried tomatoes(not packed in oil) -- finely minced
·
1/2
teaspoon coarse salt
·
1/2
teaspoon fresh ground black pepper
·
1
tablespoon fresh basil -- minced
·
OR 1
tsp crumbled dried basil
·
1
tablespoon fresh thyme -- minced
·
OR 1
teaspoon crumbled dried thyme
·
2
teaspoons fresh rosemary leaves -- minced
·
OR
1/2 tsp crumbled dried rosemary
·
1/2
cup dry bread crumbs
·
2 12
ounce salmon fillets -- skinless
In a 10-inch nonstick skillet, heat 2 teaspoons of oil
over medium heat. Add shallots and saute, stirring constantly, until lightly
golden, about 1 minute. Add lemon juice, wine, and sun-dried tomatoes. Turn
heat to medium-high and cook until sauce is reduced to 1/2 cup, about 2
minutes. Season with salt and pepper and set aside.
(Sauce can be made up to 1 hour before cooking fish. Reheat over low heat just
before removing fish from oven.) Adjust oven rack to center of oven and preheat
to 400F.
Lightly grease a 9x13x2-inch ovenproof casserole with cooking spray; set aside.
On a piece of wax paper, combine basil, thyme, rosemary, and bread crumbs.
Dredge each fillet in bread crumb mixture, coating well. Transfer fillets to
prepared pan and place 2 inches apart. Drizzle with remaining 2 teaspoons of
oil.
Bake in a preheated oven just until fish is opaque and barely flakes when
tested in the center with a knife, about 8 to 10 minutes. Transfer to serving
platter, slice each fillet in half crosswise, spoon sauce over fillets, and
serve.
Recipe from "Lean Italian Cooking"
From Danaskitchen.com
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Posted March 27, 2004