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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
4 tsp olive oil
2 tbsp shallots, minced
1 tbsp lemon juice, strained
1/2 cup dry white wine
6 sun-dried tomatoes (not packed in oil), finely minced
1/2 tsp crumbled dried rosemary, coarse salt and black pepper
1 tsp crumbled dried basil and dried thyme
1/2 cup dry bread crumbs
2 (12 oz) skinless salmon fillets
In a 10 inch nonstick skillet, heat 2 tsp 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 400. Lightly grease a 13x9 inch baking dish 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 tsp of oil.
Bake 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. Serves 4 Note: This is also good substituting the salmon for swordfish or halibut.
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HERB-CRUSTED SALMON WITH SUN-DRIED TOMATO SAUCE
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
4 tsp olive oil
2 tbsp shallots, minced
1 tbsp lemon juice, strained
1/2 cup dry white wine
6 sun-dried tomatoes (not packed in oil), finely minced
1/2 tsp crumbled dried rosemary, coarse salt and black pepper
1 tsp crumbled dried basil and dried thyme
1/2 cup dry bread crumbs
2 (12 oz) skinless salmon fillets
In a 10 inch nonstick skillet, heat 2 tsp 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 400. Lightly grease a 13x9 inch baking dish 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 tsp of oil.
Bake 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. Serves 4 Note: This is also good substituting the salmon for swordfish or halibut.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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