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Very good. I used red onion instead of shallots and sherry cooking wine instead of white wine. The bread crumb mixture could be halved in my opinion, but I suppose that depends on how large the salmon fillets are. Thanks!

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Chef de Sucre September 04, 2012

I added Parmesan to the coating which worked well

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alexander.pearson February 06, 2008

This was amazing; the only change i made was to add a little heavy cream to the sauce after it had reduced ( of course ,totally ruined the heart healthy factor, but it was yummy LOL,,) i will be making this again and again...thank you ,our little flemish Minx for an outstanding recipe.

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ChefDebs May 27, 2006

Delicious - dh said the best salmon recipe I've made - thanks! The only change I made was using onion instead of shallots (out of) and sherry instead of white wine (again out of). We will be having this simple-to-make dish again soon! Thanks for sharing!

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ellie_ May 23, 2005

This is wonderful! I used half of a fillet that was 3/4 of a pound. the diced tomatoes came to 1/3 cup.I placed the fish in the pan then topped it with the breadcrumbs then drizzled with oil. I suggest mixing the oil into the bread crumbs then patting it onto the fish. This way the oil is distributed evenly.I did double the shallots. I did bake for 20 minutes and it was prefect. The center was tender. The tomatoes went great with the salmon.

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Rita~ April 11, 2005
Herbed Salmon Fillets With Sun-Dried Tomato Topping