Herbed Salmon Fillets With Sun-Dried Tomato Topping
- Ready In:
- 2 salmon fillets
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 tablespoon fresh basil, minced (or 1 tsp dried)
- 1 tablespoon fresh thyme, minced (or 1 tsp dried)
- 2 teaspoons fresh rosemary, minced (or 1/2 tsp dried)
- 1⁄2 cup dry breadcrumbs
- 4 teaspoons extra virgin olive oil
- 2 tablespoons shallots, minced
- 1 tablespoon fresh lemon juice
- 1⁄2 cup dry white wine
- 6 sun-dried tomatoes, finely minced (NOT oil-packed)
- extra salt and pepper
- Pre-heat oven to 400°F and adjust oven rack to center of oven.
- Lightly grease a small oven-proof baking dish (large enough to fit the fillets in one layer).
- In a small flat bowl (large enough to accomodate one salmon fillet, or use a piece of wax paper instead), combine the sea salt, pepper, basil, thyme, rosemary and bread crumbs.
- Press the TOP of each fillet (not the skin side) into the crumb mix, then place each in the baking dish (skin side down).
- Sprinkle the remaining crumb mix over the salmon, dividing equally, and pressing lightly into the samon.
- Drizzle with 2 tsp olive oil.
- Bake in oven just until fish flakes when tested in the center, about 8-12 minutes, depending on the thickness of your fish.
- As the fish is baking, heat the remaining 2 tsp oil in a 10-inch non-stick skillet over medium heat; add shallots and saute, stirring constantly, until lightly golden, about 1 minute.
- Add lemon juice, wine, and sun-dried tomatoes, and cook until "sauce" is reduced to about 1/2 cup, about 2 minutes-watch this carefully, it goes quickly!
- Spoon tomatoes and "sauce" over the salmon and serve immediately.
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