Herb-Crusted Salmon

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6 Servings
Fish American
Low Carb Summer Spring Bake Main Dish American Fish Dinner

1/4 cup Dried il
1/4 cup Dried me
1/4 cup Dried gano
1 teaspoon emary crumbled
1 tablespoon ck peppercorns
1/4 cup ur
1 teaspoon t
6 each Salmon lets
SAUCE
1 cup Dry te wine
4 each Sun-dried atoes, drained,
1 tablespoon on juice fresh
1 each Shallot finely chopped
4 ounce garine

Oven temp: 400F / 200C / Gas Mark 6 In a small bowl, stir together basil, thyme, oregano, rosemary and peppercorns. In spice grinder grind the mixture until it is fine (I dont 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


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