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Almond-Herb Crusted Salmon with a Herb-Sundried Tomato Sauce Recipe

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This recipe for Almond-Herb Crusted Salmon with a Herb-Sundried Tomato Sauce, by , is from Mashfica, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Donna Lemieux-Brehm

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbl. extra virgin olive oil (using another 1 Tbl. later on in recipe)
1 clove garlic (minced or roasted)
2 Tbl. minced shallots
2 Tbl. fresh lemon juice
1/2 cup white wine (dry)
1/4 cup sun dried tomatoes (drained if in olive oil)
1 tsp. Kosher salt
Freshly ground pepper
1 Tbl. fresh chopped basil
1 Tbl. fresh thyme and Rosemary
1/2 cup ground almonds
1/8 cup freshly shredded Parmesan cheese
2 fresh Chinook salmon filets (about 6 oz.each)
2 fresh basil leaves
2 pieces of sliced lemon

Directions:
Directions:
In a large skillet (preferably no stick) heat the 2 Tbl. olive oil over medium heat.
Add the shallots and garlic and sautÚ, stirring constantly until lightly golden, about 1 minute.
Add the lemon juice, wine and sun-dried tomatoes.
Turn the heat to medium-high and cook until the sauce is reduced to 1/3 cup.
Season with salt and pepper and set aside.
Preheat the oven to 400║ and adjust the rack to the middle. Place the parchment paper on baking sheet.
Combine the herbs, almonds and parmesan on a piece of parchment paper..
Dredge each filet in the mixture, coating well.
Transfer the salmon to the baking sheet.
Drizzle with the 1 Tbl. olive oil.
Bake until the salmon is opaque and barely flakes when tested in the center with a knife. It should take about 8-12 minutes depending on the thickness. Heat up the sauce.
Place salmon on plates and spoon on the sauce.
Garnish with fresh basil leaves and sliced lemon.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
45 minutes start to finish
Personal Notes:
Personal Notes:
This is such a lovely dish especially with Chinook salmon. I have used this recipe in some of my cooking/dinner classes
and it is always a hit!

 

 

 

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