Recipe - Herb-Crusted Salmon

One fourth cup Dried basil
One fourth cup Dried thyme
One fourth cup Dried oregano
1 teaspoon Rosemary, crumbled
1 tablespoon Black peppercorns
One fourth cup Flour
1 teaspoon Salt
6 Salmon fillets

SAUCE
1 cup Dry white wine
4 Sundried tomatoes, drained,
chopped
1 tablespoon Fresh lemon juice
1 Shallot, finely chopped
1 Stick margarine, finely
minced

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 EATL Digest 12 Sep 96

Recipe by: Gourmet10/92 p.158

From: Audrey Butler audreybutler@UIOWA.EDU

Date: Fri, 13 Sep 1996 16:10:02 0600