Herb-crusted salmon
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Dried basil |
| ¼ | cup | Dried thyme |
| ¼ | cup | Dried oregano |
| 1 | teaspoon | Rosemary, crumbled |
| 1 | tablespoon | Black peppercorns |
| ¼ | cup | Flour |
| 1 | teaspoon | Salt |
| 6 | Salmon fillets | |
| 1 | cup | Dry white wine |
| 4 | Sun-dried tomatoes, drained, chopped | |
| 1 | tablespoon | Fresh lemon juice |
| 1 | Shallot, finely chopped | |
| 1 | Stick margarine, finely diced | |
Directions
SAUCE
In a small bowl, stir together basil, thyme, oregano, rosemary and peppercorns. In spice grinder grind the mixture until it is fine (I don't do this, I just use ground pepper and mix the spices well). Transfer mixture to bowl and add flour and salt, mixing well. Dredge salmon in the mixture, coating it well. Arrange salmon on greased cookie sheet, brush with the oil and roast in the middle of a preheated 400 oven for 8 to 10 minutes or until it is just cooked through.
Make the sauce: In a skillet combine the wine, tomatoes. lemon juice and shallot and boil the mixture until the liquid is reduced to about 2 tablespoons. Reduce the heat to moderately low and whisk in the butter, 1 bit at a time, lifting the skillet from the heat occasionally to let the mixture cool and adding each new bit before the previous one has melted completely. Sauce should be the consistency of thin hollandaise.
Divide the salmon among 6 heated plates and serve with the sauce.
Per serving: 371 Calories; 8g Fat (21% calories from fat); 41g Protein; 31g Carbohydrate; 88mg Cholesterol; 1237mg Sodium Posted to EAT-L Digest 12 Sep 96 Recipe by: Gourmet-10/92 p.158
From: Audrey Butler <audrey-butler@...> Date: Fri, 13 Sep 1996 16:10:02 -0600