Herbed Salmon Fillets With Sun Dried Tomato Topping Recipes

SALMON WITH BREADCRUMB, OLIVE AND SUN-DRIED TOMATO CRUST

Steps:

• Preheat oven to 400°F. Mix black and green olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl. Mix in 1 1/2 teaspoons Dijon mustard, then breadcrumbs.
• Butter large baking sheet. Place salmon fillets on prepared sheet. Spread 1 teaspoon mustard over each. Pack 1/4 of breadcrumb mixture onto each mustard-coated fillet. Bake until fillets are just opaque in center, about 12 minutes.
• *Available in Asian markets and in the Asian foods section of some supermarkets.

HERBED SALMON FILLETS WITH SUN-DRIED TOMATO TOPPING

Steps:

• 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.