Herbed Salmon Fillets With Sun-Dried Tomato Topping
"Attractive and full of flavor, not to mention easy to prepare (oops, just did). You may certainly use PANKO breadcrumbs, but be sure to crumble them finely first with your fingers. This pairs nicely with parmesaned orzo and grilled zucchini."
photo by Lusenda
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 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
directions
- 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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Reviews
-
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! -
I added Parmesan to the coating which worked well -
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. -
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! -
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.
Tweaks
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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!
RECIPE SUBMITTED BY
FlemishMinx
Belgium
I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home.
I think cooking is one of the nicest things a person can do for someone they love (including themself!)
I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
