Recipes
Roasted Salmon Fillet with Crispy Mediterranean Topping
Ingredients
Ingredients 1
6 six-ounce salmon fillets
1/4 cup butter, melted
2 cups fine bread crumbs, toasted
1/2 cup roasted red bell pepper, pureed
2 Tb. sun dried tomatoes, finely chopped
2 Tb. Kalamata olives, finely chopped
1/3 cup Bacon, cooked until crispy, chopped
2 Tb. onion, minced
Cabernet Sauce, recipe below
Instructions
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STEP 1:Place a piece of aluminum foil onto a baking sheet. Arrange salmon fillets onto foil, skin side down. Now mix all remaining ingredients together in a large bowl. Keep mixing until topping is evenly distributed and clings together when a handful is squeezed together. (If mixture is too dry, try adding a little more melted butter. Add more bread crumbs if too wet.) Now squeeze a small amount of topping in your hand and place it on top of a piece of salmon. Add more topping until the top of the fillet is completely covered with about 1/3 of an inch of topping mix. Cover remaining pieces of salmon the same way. Place salmon fillets in a preheated 425 degrees F oven for approximately 15 minutes or until fillets are cooked. With a spatula lift each piece of fish from the foil (the skin should stick to the foiand place onto a hot serving plate. Drizzle a spoonful of sauce over each piece and serve immediately. Serves 6.
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STEP 2:Cabernet Sauce
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STEP 3:1/2 cup beef stock
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STEP 4:1/2 cup SCHUG Cabernet Sauvignon
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STEP 5:1 Tb. butter
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STEP 6:salt and pepper, to taste
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STEP 7:1 Tb. chopped fresh rosemary
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STEP 8:In a small saucepan, bring stock and red wine to a boil. Lower heat and reduce volume by two-thirds. Whisk in butter, salt and pepper and chopped rosemary. Use within 30 minutes or butter will separate.
