Recipe - White Alaskan Salmon With Horseradish Crust And A Tomato-Fe

4 tablespoon Olive oil
One half cup Chopped onion
6 Cloves garlic; finely
chopped
1 cup Chopped fennel
2 cup Ripe tomatoes; chopped
3 Sprigs thyme
1/3 cup Sundried tomatoes; chopped
1 cup White wine
2 cup Fish or chicken stock
Salt and pepper
3 pound White salmon fillet; (8
fillets
; approximately 6
; ounce each)
4 tablespoon Freshly grated horseradish
10 tablespoon Bread crumbs
4 tablespoon Butter or olive oil
4 tablespoon Chopped herbs; (parsley and
dill)

To make the coulis:

In a heavy saucepan, heat 4 tablespoon olive oil. Add onions, garlic, and
fennel and saute' until it begins to turn brown. Add tomatoes, thyme, and
sundried tomatoes, and cook until tomatoes are cooked down. Add white wine
and simmer on low heat for 5 minutes. Add fish or chicken stock and cook
over low heat for about 30 minutes or until fennel pieces are very tender.
Remove from heat, puree in blender, and strain through a sieve. Add salt
and pepper to taste.

To prepare the salmon:

Cut salmon in 8 even pieces. Season with salt and pepper and brush with
olive oil or melted butter. Mix horseradish, bread crumbs, and chopped
herbs and cover salmon fillets. Drizzle additional olive oil or butter on
top and roast in a 500 degree oven until done. Salmon will be more moist
and flavorful if it is underdone. Presentation: Divide sauce equally among
8 plates, place salmon fillet on center of sauce, and decorate with a sprig
of dill or parsley. Serves 8.

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Recipe by: Good Morning America

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