White alaskan salmon with horseradish crust and a tomato-fe

1 servings

Ingredients

QuantityIngredient
4tablespoonsOlive oil
½cupChopped onion
6Cloves garlic; finely chopped
1cupChopped fennel
2cupsRipe tomatoes; chopped
3Sprigs thyme
cupSun-dried tomatoes; chopped
1cupWhite wine
2cupsFish or chicken stock
Salt and pepper
3poundsWhite salmon fillet; (8 fillets
; approximately 6
; ounce each)
4tablespoonsFreshly grated horseradish
10tablespoonsBread crumbs
4tablespoonsButter or olive oil
4tablespoonsChopped herbs; (parsley and dill)

Directions

To make the coulis:

In a heavy saucepan, heat 4 tablespoon olive oil. Add onions, garlic, and fennel and saute' until it begins to turn brown. Add tomatoes, thyme, and sundried tomatoes, and cook until tomatoes are cooked down. Add white wine and simmer on low heat for 5 minutes. Add fish or chicken stock and cook over low heat for about 30 minutes or until fennel pieces are very tender.

Remove from heat, puree in blender, and strain through a sieve. Add salt and pepper to taste.

To prepare the salmon:

Cut salmon in 8 even pieces. Season with salt and pepper and brush with olive oil or melted butter. Mix horseradish, bread crumbs, and chopped herbs and cover salmon fillets. Drizzle additional olive oil or butter on top and roast in a 500 degree oven until done. Salmon will be more moist and flavorful if it is underdone. Presentation: Divide sauce equally among 8 plates, place salmon fillet on center of sauce, and decorate with a sprig of dill or parsley. Serves 8.

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Recipe by: Good Morning America Converted by MM_Buster v2.0l.