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Roasted Salmon Fillet with Crispy Mediterranean Topping

Main Course


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


  1. 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.
  2. STEP 2:
    Cabernet Sauce
  3. STEP 3:
    1/2 cup beef stock
  4. STEP 4:
    1/2 cup SCHUG Cabernet Sauvignon
  5. STEP 5:
    1 Tb. butter
  6. STEP 6:
    salt and pepper, to taste
  7. STEP 7:
    1 Tb. chopped fresh rosemary
  8. 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.


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