Herb-Crusted Salmon with Sun-Dried Tomato Sauce
Ingredients:
4 tsp olive oil
2 Tbs shallots, minced
1 Tbs lemon juice, strained
1/2 cup dry white wine
6 sun-dried tomatoes (not packed in oil), finely minced
1/2 tsp coarse salt
1/2 tsp fresh ground black pepper
1 Tsp fresh basil, minced or 1 tsp crumbled dried basil
1 Tbs fresh thyme, minced or 1 teaspoon crumbled dried thyme
2 Tbs fresh rosemary leaves, r 1/2 tsp dried rosemary
1/2 cup dry bread crumbs
2 (12-ounce) skinless salmon fillets
In a 10-inch nonstick skillet, heat 2 teaspoons of oil over medium heat. Add Shallotsa 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 degrees F. Lightly grease a 9 x 13 x 2-inch oven proof 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 salmon 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.
Yield: 4 servings Prep Time 20 min Cook Time 15 min