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Herb-Crusted Salmon
Recipe By:
Serving Size: 6
Cuisine: Uncategorized
Main Ingredient: Fish
Categories: Lemon, White wine, Wine, Tomato, Shallot, Salmon, Oregano, Basil, Corn, Main dishes, Healthy and, Seafood
-= Ingredients =-
1/4 cup of dried basil
1/4 cup of dried thyme
1/4 cup of dried oregano
1 teaspoon of rosemary, crumbled
1 tablespoon of black peppercorns
1/4 cup of flour
1 teaspoon of salt
6 Salmon fillets | |
SAUCE 1 cup of dry white wine
4 Sun-dried tomatoes, drained,
1 tablespoon Fresh lemon juice
1 Shallot, finely chopped
1 Stick margarine, finely
-= Instructions =-
In a small bowl, stir together basil, thyme, oregano, rosemary and peppercorns. In spice grinder, grind the mixture until it is fine (I did not 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 400ºF. 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@UIOWA.EDU> Date: Fri, 13 Sep 1996 16:10:02 -0600
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