| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Healthy and, Main dishes |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dried basil |
| 1/4 |
c |
Dried thyme |
| 1/4 |
c |
Dried oregano |
| 1 |
ts |
Rosemary, crumbled |
| 1 |
tb |
Black peppercorns |
| 1/4 |
c |
Flour |
| 1 |
ts |
Salt |
| 6 |
|
Salmon fillets |
| 1 |
c |
Dry white wine |
| 4 |
|
Sun-dried tomatoes, drained, chopped |
| 1 |
tb |
Fresh lemon juice |
| 1 |
|
Shallot, finely chopped |
| 1 |
|
Stick margarine, finely diced |
INSTRUCTIONS
SAUCE
In a small bowl, stir together basil, thyme, oregano, rosemary and
peppercorns. In spice grinder grind the mixture until it is fine (I don't
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 400 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
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”