Title: Herb-Crusted Salmon with Sun-Dried Tomato Sauce
Categories: Fish Seafood
Yield: 4 Servings
| 4 | ts | Olive oil |
| 2 | tb | Shallots; minced |
| 1 | tb | Lemon juice; strained |
| 1/2 | c | Dry white wine |
| 6 | | Sun-dried tomatoes(not packed in oil) -- finely mi |
| 1/2 | ts | Coarse salt |
| 1/2 | ts | Fresh ground black pepper |
| 1 | tb | Fresh basil; minced |
| | | Or 1 tsp crumbled dried basi l |
| 1 | tb | Fresh thyme; minced |
| | | Or 1 teaspoon crumbled dried thyme |
| 2 | ts | Fresh rosemary leaves; minced |
| | | Or 1/2 tsp crumbled dried rosemary |
| 1/2 | c | Dry bread crumbs |
| 2 | | 12 oz salmon fillets; skinless |
Recipe by: Lean Italian Cooking, by Anne Casale In a 10-inch nonstick
skillet, heat 2 teaspoons of oil over medium heat. Add shallots and saute,
stirring constanmtly, 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 ovr fillets, and serve. Typed by Diana Rattray