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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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 Mais fica, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Lemieux-Brehm


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

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:
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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