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Summer Salmon with Sundried Tomato Sauce
4 teaspoons olive oil
2 tablespoons shallots, minced
1 tablespoon lemon juice
1/2 cup white wine
6 to 8 sundried tomatoes, chopped
1/2 teaspoon coarse salt
1/2 teaspoon pepper
1 tablespoon fresh basil, minced
1 tablespoon fresh thyme, minced
2 teaspoons fresh rosemary, minced
1/2 cup Panko crumbs
2 - 6 oz salmon filets, skin removed
Heat 2 teaspoons olive oil over medium heat. Add shallots, cook for 1 minute.
Add lemon juice, wine and tomatoes. Cook until reduced to 1/2 cup. Season with
salt and pepper. Lower the heat and keep warm.
Preheat oven to 300 degrees F. On wax paper, combine basil, thyme, rosemary
and Panko crumbs. Dredge fish in mixture. Heat the remaining oil in a skillet
over medium high heat until hot. Cook the fish, turning to brown on all sides,
until it is almost cooked through 6 to 8 minutes total. Transfer the fish to
a rimmed baking sheet and keep warm until ready to serve.
Serve the salmon topped with the warm sundried tomato sauce.
Enjoy!
Serves: 2
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Recipes
