Thursday, March 13, 2008

Recipe - Herb Crusted Salmon With Sun Dried Tomato Sauce

Since our previous few posts discussed herbs, we thought it would be a good idea to offer a recipe utilizing fresh herbs. Salmon is one of the best things you can eat. It's a fatty fish, high is omega-3 oils that protect the heart, and if you eat wild salmon, as opposed to farm-raised salmon, you'll avoid many of the problems some people find with this wonderful and healthy fish.

Herb Crusted Salmon with Sun Dried Tomato Sauce


4 teaspoons olive oil
2 T. shallots, minced
1 T. lemon juice, strained
1/2 C. 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 T. fresh basil, minced
1 T. fresh thyme, minced
2 teaspoons fresh rosemary leaves, minced
1/2 C. dry bread crumbs
2 (12-ounce) skinless salmon fillets


1. In a 10-inch nonstick skillet, heat 2 teaspoons of oil over medium heat.

2. Add shallots and saute, stirring constantly, until lightly golden, about 1 minute.

3. 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.

4. 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.)

5. Adjust oven rack to center of oven and preheat to 400 degrees F.

6. Lightly grease a 9 x 13 x 2-inch ovenproof casserole with cooking spray; set aside.

7. On a piece of waxed paper, combine basil, thyme, rosemary, and bread crumbs.

8. Dredge each fillet in bread crumb mixture, coating well.

9. Transfer fillets to prepared pan and place 2 inches apart.

10. Drizzle with remaining 2 teaspoons of oil.

11. 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.

12. Transfer to serving platter, slice each fillet in half crosswise, spoon sauce over fillets, and serve.

Yield: 4 servings

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