HERBED SALMON FILLETS
From Canadian Living Rush Hour Cookbook, 1985. I made it for dinner the other night and my husband loved it. The best part is that it is ready in no time. If you don't care about salmon, you can use sole, flounder or haddock instead. I'll double the sauce the next time I make it as it is delicious over steamed rice.
Provided by Out of the Blue
Categories Canadian
Time 17m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine sour cream, butter, onion, dillweed, thyme, salt and pepper to taste and mix well.
- Season fillets lightly with salt and pepper and place in single layer in lightly buttered shallow baking dish; spread sour cream mixture over fillets.
- Bake in 425 F oven for about 12 minutes or until sauce is bubbly and fish is opaque.
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.
Provided by FlemishMinx
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 666.5, Fat 24.7, SaturatedFat 4.2, Cholesterol 146.3, Sodium 1148.1, Carbohydrate 27.3, Fiber 2.4, Sugar 4.7, Protein 70.2
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